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.
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