Principles of Modified-Atmosphere and Sous Vide Product Packaging (Hardcover)

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe.
All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables.

General

Imprint:	Crc Press
Country of origin:	United States
Release date:	October 1995
First published:	1995
Editors:	Jeffrey M. Farber • Karen Dodds
Dimensions:	234 x 156 x 33mm (L x W x T)
Format:	Hardcover
Pages:	464
ISBN-13:	978-1-56676-276-2
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Other manufacturing technologies > Printing & reprographic technology Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-56676-276-6
Barcode:	9781566762762

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