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Front MatterAbstract - Hi-Res PDF (104 KB) - PDF w/links (105 KB)
Chapter 1. Water Activity and PlasticizationYrjö H. RoosAbstract - Hi-Res PDF (903 KB) - PDF w/links (931 KB)
Chapter 2. Mechanical and Temperature Effects on Shelf Life Stability of Fruits and VegetablesLope G. Tabil, Shahab SokhansanjAbstract - Hi-Res PDF (279 KB) - PDF w/links (298 KB)
Chapter 3. IrradiationR. Cumming, G. BlankAbstract - Hi-Res PDF (213 KB) - PDF w/links (275 KB)
Chapter 4. Packaging ConsiderationsSylvia Yada, Marvin A. Tung, Ian J. BrittAbstract - Hi-Res PDF (173 KB) - PDF w/links (181 KB)
Chapter 5. Controlled and Modi.ed Atmosphere StorageD. S. Jayas, G. MazzaAbstract - Hi-Res PDF (156 KB) - PDF w/links (176 KB)
Chapter 6. Antioxidants and Shelf Life of FoodsN. A. M. Eskin, R. PrzybylskiAbstract - Hi-Res PDF (366 KB) - PDF w/links (418 KB)
Chapter 7. Food Emulsi.ers and StabilizersN. GartiAbstract - Hi-Res PDF (465 KB) - PDF w/links (498 KB)
Chapter 8. Effects of Sulfur Dioxide on Food QualityB. L. WedzichaAbstract - Hi-Res PDF (432 KB) - PDF w/links (480 KB)
Chapter 9. The Effect of Oxidative Enzymes in FoodsAbstract - Hi-Res PDF (161 KB) - PDF w/links (203 KB)
Chapter 10. Biotechnology to Improve Shelf Life and Quality Traits of FoodsOctavio Paredes-López, Angel Gabriel Alpuche-SolísAbstract - Hi-Res PDF (253 KB) - PDF w/links (285 KB)
