1. Scientific principles of shelf life evaluation / R.P. Singh -- 2. The methodology of shelf life determination / M.J. Elllis -- 3. The principles and practice of shelf life prediction for microorganisms / S.J. Walker -- 4. Packaging and food quality / U. Stollman, F. Johansson and A. Leufven -- 5. Preservation technology and shelf life of fish and fish products / D.M. Gibson -- 6. Delicatessen salads and chilled prepared fruit and vegetable products / T.F. Brocklehurst -- 7. Chilled yogurt and other dairy desserts / M. Lewis and R.H. Dale -- 8. Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products / R.C. Eburne and G. Prentice -- 9. Ambient packaged cakes / H.P. Jones -- 10. Potato crisps and savoury snacks / A. Reilly and C.M.D. Man -- 11. Chocolate confectionery / A.V. Martin -- 12. Ready-to-eat breakfast cereals / J.A.K. Howarth -- 13. The storage of thermally processed foods in containers other than cans / M.R. Goddard
