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Shelf Life Evaluation Of Foods Book

Shelf Life Evaluation Of Foods
Shelf Life Evaluation Of Foods, The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingred, Shelf Life Evaluation Of Foods has a rating of 5 stars
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Shelf Life Evaluation Of Foods, The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingred, Shelf Life Evaluation Of Foods
5 out of 5 stars based on 2 reviews
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  • Shelf Life Evaluation Of Foods
  • Written by author C. M. D. Man
  • Published by Springer-Verlag New York, LLC, January 2000
  • The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingred
  • The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingred
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Preface to Second Edition
Pt. IThe Principles1
Ch. 1Scientific Principles of Shelf-Life Evaluation3
Ch. 2The Methodology of Shelf-Life Determination23
Ch. 3The Principles and Practice of Shelf-Life Prediction for Microorganisms34
Ch. 4Packaging and Food Quality42
Ch. 5The Hazard Analysis Critical Control Point (HACCP) System57
Ch. 6Preservation Technology and Shelf Life73
Pt. IIThe Practice87
Ch. 7Chilled Yogurt and Other Dairy Desserts89
Ch. 8Fresh and Lightly Preserved Seafood110
Ch. 9Ambient Packaged Cakes140
Ch. 10Potato Chips and Savory Snacks157
Ch. 11Chocolate Confectionery169
Ch. 12Ready-to-Eat Breakfast Cereals182
Ch. 13The Storage of Thermally Processed Foods in Containers Other Than Cans197
Ch. 14Ambient-Stable Sauces and Pickles211
Ch. 15Frozen Foods227
Ch. 16Minimally Processed, Ready-to-Eat, and Ambient-Stable Meat Products242
Index264


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