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The best-selling first edition of this contributed book established
itself as a highly practical and authoritative source of
information on shelf-life evaluation. Every food manufacturer is
concerned about shelf life, as are the major retailers and
ingredient suppliers. Increasing consumer interest in food safety,
quality and date marking, competitive pressures from retailers and
extensive legislative changes have combined to give this subject
new significance. A proper evaluation of shelf life must be
grounded on sound scientific prinicles, supported by up-to-date
techniques. This book begins with six chapters reviewing the
principles of shelf-life evaluation, followed by ten chapters on a
number of selected food products such as chilled yogurt and other
dairy desserts, seafood, and meat. The latest edition has been
expanded to include new chapters on HACCP, preservation technology
and shelf life, and minimally processed, ready-to-eat
ambient-stable meat products. Sufficient information on the
principles and practice of shelf life evaluation has been included
for the beginner as well as for those who are more experienced in
this area.
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