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Chilled foods: a comprehensive guide.

Author(s) : BROWN M. (ed.)

Type of monograph: Book, Guide/Handbook

Summary

Extensively revised and expanded (including more than ten new chapters), this third edition of the book will be an essential reference for professionals involved in the manufacture of chilled food products. The introduction discusses key trends and influences on the chilled food market. Part One explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part Two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part Three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume.

Details

  • Original title: Chilled foods: a comprehensive guide.
  • Record ID : 2009-2555
  • Languages: English
  • Publication: Woodhead Publishing - United kingdom/United kingdom
  • Publication date: 2008/09
  • Collection:
  • ISBN: 9781845692438
  • Source: Source: ed. 3; 685 p.; fig.; photogr.; tabl.; ref.; index.
  • Notes:

    Published in North America by CRC Press: USD 300.

  • Document available for consultation in the library of the IIR headquarters only.

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