Edible Coatings and Films to Improve Food Quality
by Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai
Edible Coatings and Films to Improve Food Quality explores the role of edible coatings and films in food applications. This specialized reference is suited to readers studying food science, food technology, agriculture, and related areas, while highlighting a subject connected to the preservation and improvement of food quality.
About This Book
Edible Coatings and Films to Improve Food Quality examines the use of edible materials in food applications.
The book focuses on how coatings and films may contribute to maintaining and improving food quality.
It offers a specialized reference for readers interested in food science, food technology, and related agricultural applications.
Written by Elizabeth A. Baldwin, Robert Hagenmaier, and Jinhe Bai, this volume provides an introduction to an important area of food research and development.
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