Chilled foods : a comprehensive guide
著者
書誌事項
Chilled foods : a comprehensive guide
（Ellis Horwood series in food science, management and technology）
Ellis Horwood, 1992
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注記
Includes bibliographical references and index
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内容説明・目次
内容説明
Chilled foods is one of the most rapidly expanding areas of the food industry. This book, the first comprehensive text on chilled food, is wide ranging. A comprehensive reference list is provided, focusing in particular on the potential application of new processing and packaging technology. The book is well illustrated with drawings, tables and photographs. The book provides a complete guide to the science and technology of chilled foods, and is also an essential and definitive text on the subject which should be read by all those in or about to enter the field of chilled foods.
目次
Preface Trends in consumer tastes and preferences Marketplace product knowledge--from the consumer viewpoint Legislation Refrigeration of Chilled Foods Temperature monitoring and measurement Chilled food packaging Chilled food microbiology Conventional and rapid analytical microbiology The beneficial role of microorganisms in the safety and stability of refrigerated foods Non-microbial factors affecting quality and safety Shelf-life determination and challenge testing Quality and consumer acceptability Cleaning and Disinfection Hygienic design considerations for chilled food plants Total quality management Index
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