Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
Sidonia Martı́nez, Javier Carballo
Abstract
Due to their chemical composition and physicochemical characteristics, most foods are very perishable and are easily altered by physical, chemical and biological agents [...].
Topics & Concepts
Food scienceFood storageSensory systemFood preservationFood processingChemistryBiotechnologyBiologyNeuroscienceRadiation Effects and DosimetrySeed and Plant BiochemistryHeavy Metals in Plants