Mechanisms of Food Aditivies, Treatments, and Preservation technology
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00016070" target="_blank" >RIV/60461373:22330/05:00016070 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Mechanisms of Food Aditivies, Treatments, and Preservation technology
Original language description
Mechanisms of spoilage of fresh and processed produce (Physiklogical changes, Enzynatic changes, Chemical Changes,Microbiolgical changes), Methods for preserving Fresh and Procesed Produce (Prevention of physiological changes, Prevention of Enzymatic changes, Protection against microbial spoilage)
Czech name
Mechanisms of Food Aditivies, Treatments, and Preservation technology
Czech description
Mechanisms of spoilage of fresh and processed produce (Physiklogical changes, Enzynatic changes, Chemical Changes,Microbiolgical changes), Methods for preserving Fresh and Procesed Produce (Prevention of physiological changes, Prevention of Enzymatic changes, Protection against microbial spoilage)
Classification
Type
C - Chapter in a specialist book
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Produce Degradation, Pathways and Prevention
ISBN
0-8493-1902-1,
Number of pages of the result
47
Pages from-to
293-340
Number of pages of the book
—
Publisher name
CRC Press
Place of publication
Boca Raton
UT code for WoS chapter
—