| Description |
xv, 272 pages : illustrations ; 26 cm |
| Contents |
Pt. I. The Principles -- Ch. 1. Scientific Principles of Shelf-Life Evaluation / R. P. Singh -- Ch. 2. The Methodology of Shelf-Life Determination / M. J. Ellis and C. M. D. Man -- Ch. 3. The Principles and Practice of Shelf-Life Prediction for Microorganisms / S. J. Walker -- Ch. 4. Packaging and Food Quality / U. Stollman, F. Johansson and A. Leufven -- Ch. 5. The Hazard Analysis Critical Control Point (HACCP) System / P. J. Smedley -- Ch. 6. Preservation Technology and Shelf Life / R. J. Winger -- Pt. II. The Practice -- Ch. 7. Chilled Yogurt and Other Dairy Desserts / M. Lewis and R. H. Dale -- Ch. 8. Fresh and Lightly Preserved Seafood / P. Dalgaard -- Ch. 9. Ambient Packaged Cakes / H. P. Jones -- Ch. 10. Potato Chips and Savory Snacks / C. M. D. Man -- Ch. 11. Chocolate Confectionery / A. V. Martin -- Ch. 12. Ready-to-Eat Breakfast Cereals / J. A. K. Howarth -- Ch. 13. The Storage of Thermally Processed Foods in Containers Other Than Cans / M. R. Goddard |
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Ch. 14. Ambient-Stable Sauces and Pickles / A. A. Jones -- Ch. 15. Frozen Foods / H. Symons -- Ch. 16. Minimally Processed, Ready-to-Eat, and Ambient-Stable Meat Products / L. Leistner |
| Subject |
Food -- Preservation.
|
|
Food -- Shelf-life dating.
|
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Food -- Storage.
|
| Author |
Jones, A. A. (Adrian A.)
|
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Man, Dominic.
|
| LC no. |
00023883 |
| ISBN |
0834217821 |
|
