Shelf life evaluation of foods
Author(s)
Bibliographic Information
Shelf life evaluation of foods
（A Chapman & Hall food science book）
Aspen Publsihers, 1999
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Note
Originally published: New York : Chapman & Hall , 1994
Includes bibliographical references and index
Description and Table of Contents
Description
This highly practical, important new book summarizes concisely and authoritatively information on the shelf like evaluation of foods. The first part of the book covers basic principles, while the remaining chapters cover specific commodities and product groups.
Table of Contents
The Principles. Scientific Principles of Shelf Life Evaluation. The Methodology of Shelf Life Determination. The 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 and Savoury Snacks. Chocolate Confectionery. Ready to Eat Breakfast Cereals. The Storage of Thermally Processed Foods in Containers Other than Cans. Ambient Stable Sauces and Pickles. Frozen Foods. Index
by "Nielsen BookData"
