Shelf life evaluation of foods / edited by C.M.D. Man and A.A. Jones [Texto impreso]
Contributor(s): Man, C.M.D [ed. ]
| Jones, A.A [ed. ]Original language: English Publisher: Gaithesburg : Aspen, 2000Edition: 2nd edDescription: xiv, 272 p. : gráf. ; 26 cmSubject(s): Alimentos -- Industria y comercio -- Calidad -- Control| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Course reserves |
|---|---|---|---|---|---|---|---|
Libro
|
Biblioteca Universidad Europea del Atlántico Fondo General | No ficción | 664 SHE | Available | 3624 |
Bibliografía al final de cada capítulo
PART I: THE PRINCIPLES ;
1. Scientific principles of shelf-life evaluation ;
2. The methodology of shelf-life determination ;
3. The principles and practice os shelf-life prediction for microorganisms ;
4. Packaging and food quality ;
5. The hazard analysis critical control point (HACCP) system ;
6. Preservation technology and shelf life ;
PART II: THE PRACTICE ;
7. Chilled yogurt and other dairy desserts ;
8. Fresh and lightly preserved seafood ;
9. Ambient packaged cakes ;
10. Potato chips and savoy snacks ;
11. Chocolate confectionery ;
12. Ready to eat breakfast cereals ;
13. The storage of thermally processed food in containers other tan cans ;
14. Abiente-stable sauces and pickles ;
15. Frozen foods ;
16. Minimally processed, ready-to-eat, and ambient-satable meat products.
Click on an image to view it in the image viewer