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Shelf-life evaluation of foods / edited by C.M.D. Man and A.A. Jones.

Contributor(s): Material type: TextTextPublisher: Gaithersburg, Md. : Aspen Publishers, 2000Edition: 2nd edDescription: xv, 272 p. : ill. ; 26 cmISBN:
  • 0834217821
Subject(s): DDC classification:
  • 641.4
LOC classification:
  • TP373.3. S485 2000
Contents:
Contributors -- Preface to Second Edition -- Pt. I. The Principles -- Ch. 1. Scientific Principles of Shelf-Life Evaluation -- Ch. 2. The Methodology of Shelf-Life Determination -- Ch. 3. The Principles and Practice of Shelf-Life Prediction for Microorganisms -- Ch. 4. Packaging and Food Quality -- Ch. 5. The Hazard Analysis Critical Control Point (HACCP) System -- Ch. 6. Preservation Technology and Shelf Life -- Pt. II. The Practice -- Ch. 7. Chilled Yogurt and Other Dairy Desserts -- Ch. 8. Fresh and Lightly Preserved Seafood -- Ch. 9. Ambient Packaged Cakes -- Ch. 10. Potato Chips and Savory Snacks -- Ch. 11. Chocolate Confectionery -- Ch. 12. Ready-to-Eat Breakfast Cereals -- Ch. 13. The Storage of Thermally Processed Foods in Containers Other Than Cans -- Ch. 14. Ambient-Stable Sauces and Pickles -- Ch. 15. Frozen Foods -- Ch. 16. Minimally Processed, Ready-to-Eat, and Ambient-Stable Meat Products -- Index.
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Contributors -- Preface to Second Edition -- Pt. I. The Principles -- Ch. 1. Scientific Principles of Shelf-Life Evaluation -- Ch. 2. The Methodology of Shelf-Life Determination -- Ch. 3. The Principles and Practice of Shelf-Life Prediction for Microorganisms -- Ch. 4. Packaging and Food Quality -- Ch. 5. The Hazard Analysis Critical Control Point (HACCP) System -- Ch. 6. Preservation Technology and Shelf Life -- Pt. II. The Practice -- Ch. 7. Chilled Yogurt and Other Dairy Desserts -- Ch. 8. Fresh and Lightly Preserved Seafood -- Ch. 9. Ambient Packaged Cakes -- Ch. 10. Potato Chips and Savory Snacks -- Ch. 11. Chocolate Confectionery -- Ch. 12. Ready-to-Eat Breakfast Cereals -- Ch. 13. The Storage of Thermally Processed Foods in Containers Other Than Cans -- Ch. 14. Ambient-Stable Sauces and Pickles -- Ch. 15. Frozen Foods -- Ch. 16. Minimally Processed, Ready-to-Eat, and Ambient-Stable Meat Products -- Index.

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