ShareShelf-life evaluation of foods.
Author(s) : MAN C. M. D., JONES A. A.
Type of monograph: Other
Summary
The book covers basic principles on the shelf-life evaluation of foods as well as specific commodities and product groups. Contents: scientific principles and methodology of shelf-life evaluation; 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; ambient-packaged cakes; potato crisps and savoury snacks; chocolate confectionery; the storage of thermally-processed foods in containers other than cans; frozen foods (stability; product characteristics; cold chain).
Details
- Original title: Shelf-life evaluation of foods.
- Record ID : 1996-0625
- Languages: English
- Publication: Blackie acad. & prof. - United kingdom/United kingdom
- Publication date: 1994
- Source: Source: 321 p. (16 x 24); fig.; tabl.; index; GBP 75.00.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Refrigeration and perishable products: general information;
Cold chain, interfaces;
Chilling of foodstuffs;
Freezing of foodstuffs;
Packaging;
Containers and packaging;
Fruit;
Vegetables;
Fish and fish product;
Milk and dairy products;
Bakery and confectionery products;
Precooked food - Keywords: Prepared food; Food; Cold chain; Chilled food; Modified atmosphere; Microbiology; Yoghurt; Quality; Sauce; Dairy product; Frozen food; Ready to use; Fried potato; Fish; Precooked food; Pastry; Vegetable; Cold storage; Packaging; Fruit; Storage life; Chocolate
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