Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product's quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.
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This book is devoted to analysis and design of supply chain contracts with stochastic demand. Given the extensive utilization of contracts in supply chains, the issues concerning contract analysis and...
Highlights the multi-disciplinary nature of probabilistic risk and hazard assessment procedures. Topics covered include: Hazard scenario analyses (e.g. HAZOP, FMEA); probabilistic risk assessments; co...