Chilled foods: a comprehensive guide.

Type of monograph: Book, Guide/Handbook

Summary

This book is part of "Woodhead Publishing series in food science and technology". It examines the key quality factors from raw material selection through processing and storage to retail display and provides a unique overview of this entire industry. Extract from the table of contents: the chilled foods market; raw material selection: fruit and vegetables, dairy ingredients, meat and poultry; technologies and processes (the refrigeration of chilled foods; temperature monitoring and measurement; chilled food packaging); microbiological and non-microbiological hazards (chilled foods microbiology; conventional and rapid analytical microbiology; non-microbial factors affecting quality and safety); safety and quality issues (shelf-life determination and challenge testing; microbiological hazards and safe process design; quality and consumer acceptability; the hygienic design of chilled foods plant; cleaning and disinfection; total quality management, legislation).

Details

Original title: Chilled foods: a comprehensive guide.
Record ID : 2001-2572
Languages: English
Subject: Regulation
Publication: Woodhead publishing - United kingdom/United kingdom/United states/United states
Publication date: 2000/10
ISBN: 1855734990
Source: Source: ed. 2; 502 p. (16 x 24); fig.; tabl.; ref.; index; GBP 125.
Document available for consultation in the library of the IIR headquarters only.

Indexing