Share

Shelf-life evaluation of foods.

Author(s) : MAN C. M. D., JONES A. A.

Type of monograph: Other

Summary

The book covers basic principles on the shelf-life evaluation of foods as well as specific commodities and product groups. Contents: scientific principles and methodology of shelf-life evaluation; principles and practice of shelf-life prediction for microorganisms; packaging and food quality; preservation technology and shelf life of fish and fish products; delicatessen salads and chilled-prepared fruit and vegetable products; chilled yogurt and other dairy desserts; modified-atmosphere-packed ready-to-cook and ready-to-eat meat products; ambient-packaged cakes; potato crisps and savoury snacks; chocolate confectionery; the storage of thermally-processed foods in containers other than cans; frozen foods (stability; product characteristics; cold chain).

Details

  • Original title: Shelf-life evaluation of foods.
  • Record ID : 1996-0625
  • Languages: English
  • Publication: Blackie acad. & prof. - United kingdom/United kingdom
  • Publication date: 1994
  • Source: Source: 321 p. (16 x 24); fig.; tabl.; index; GBP 75.00.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing