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Contributors | ||
Preface to Second Edition | ||
Pt. I | The Principles | 1 |
Ch. 1 | Scientific Principles of Shelf-Life Evaluation | 3 |
Ch. 2 | The Methodology of Shelf-Life Determination | 23 |
Ch. 3 | The Principles and Practice of Shelf-Life Prediction for Microorganisms | 34 |
Ch. 4 | Packaging and Food Quality | 42 |
Ch. 5 | The Hazard Analysis Critical Control Point (HACCP) System | 57 |
Ch. 6 | Preservation Technology and Shelf Life | 73 |
Pt. II | The Practice | 87 |
Ch. 7 | Chilled Yogurt and Other Dairy Desserts | 89 |
Ch. 8 | Fresh and Lightly Preserved Seafood | 110 |
Ch. 9 | Ambient Packaged Cakes | 140 |
Ch. 10 | Potato Chips and Savory Snacks | 157 |
Ch. 11 | Chocolate Confectionery | 169 |
Ch. 12 | Ready-to-Eat Breakfast Cereals | 182 |
Ch. 13 | The Storage of Thermally Processed Foods in Containers Other Than Cans | 197 |
Ch. 14 | Ambient-Stable Sauces and Pickles | 211 |
Ch. 15 | Frozen Foods | 227 |
Ch. 16 | Minimally Processed, Ready-to-Eat, and Ambient-Stable Meat Products | 242 |
Index | 264 |
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Add 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 to the inventory that you are selling on WonderClubX
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Add 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 to your collection on WonderClub |