Shelf-life evaluation of foods.

Type of monograph: Book

Summary

This revised and updated edition of this book which provides a thorough reference to the shelf-life evaluation of foods, has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Extract from the table of contents: the principles (scientific principles of shelf-life evaluation; methodology of shelf-life determination; principles and practice of shelf-life prediction for microorganisms; packaging and food quality; the HACCP system; preservation technology and shelf life); the practice (chilled yoghurt and other dairy desserts; fresh and lightly preserved seafood; ambient packaged cakes; potato chips and savoury snacks; chocolate confectionery; ready-to-eat breakfast cereals; storage of thermally processed foods in containers other than cans; ambient-stable sauces and pickles; frozen foods: how many industries? stability, product characteristics, cold chain; minimally processed, ready-to-eat, and ambient-stable meat products).

Details

Original title: Shelf-life evaluation of foods.
Record ID : 2002-1117
Languages: English
Subject: Regulation
Publication: Aspen - United states/United states
Publication date: 2000
ISBN: 0834217821
Source: Source: ed. 2; 288 p. (18 x 26); fig.; tabl.; ref.; index; USD 149.
Document available for consultation in the library of the IIR headquarters only.

Indexing