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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