Handbook of food science and technology.  1,  Food alteration and food quality / 
 Food alteration and food quality 
edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gèd Brulè 
 - xvi, 248 pages :  illustrations ;  25 cm. 
 - Food science and technology series .
 - Food science and technology. .
<br/><br/>Includes bibliographical references (pages 235-244) and index. 
<br/><br/><label>ISBN: </label>9781848219328 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food adulteration and inspection--Handbooks, manuals, etc.<br/>Food--Quality--Handbooks, manuals, etc.<br/>Food adulteration and inspection.<br/>Food--Quality.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Handbooks and manuals.
<br/><br/><label>LC Class. No.: </label>TX531  / .H36 2016