Produits réfrigérés : guide exhaustif des produits réfrigérés.

Chilled foods: a comprehensive guide.


Type de monographie : Ouvrage, Guide/Manuel


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).