Produits réfrigérés : guide exhaustif des produits réfrigérés.

Chilled foods: a comprehensive guide.

Type de monographie : Ouvrage, Guide/Manuel

Résumé

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).

Détails

Titre original : Chilled foods: a comprehensive guide.
Identifiant de la fiche : 2001-2572
Langues : Anglais
Sujet : Réglementation
Édition : Woodhead Publishing - États-unis/États-unis/Royaume-uni/Royaume-uni
Date d'édition : 10/2000
ISBN : 1855734990
Source : Source : ed. 2; 502 p. (16 x 24); fig.; tabl.; ref.; index; GBP 125.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation