Edited by C.M.D. Man, Food Science Division, South Bank University, UK and A.A. Jones, Rayner & Co.
This book summarizes concisely and authoritatively information on the shelf life evaluation of foods. The first part of the book covers basic principles, while the remaining chapters cover specific commodities and product groups.
Contents: PART I — THE PRINCIPLES; Scientific Principles Of Shelf Life Evaluation, The Methodology Of Shelf Life Evaluation, The Principles and Practice Of Shelf Life Prediction For Microorganisms, Packaging and Food Quality, Preservation Technology and Shelf Life Of Fish and Fish Products.
PART II — THE PRACTICE; 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 Savory Snacks, Chocolate Confectionary, Ready-to-eat Breakfast Cereals, The Storage Of Thermally Processed Foods In Containers Other Than Cans, Ambient-stable Sauces and Pickles, Frozen Foods
288 pages, 2000, Hardbound - ISBN 0-8342-1782-1
Catalog #432
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