Shelf Life Evaluation of Foods (Hardcover, 2)

The Principles. Scientific Principles of Shelf Life Evaluation. The Methodology of Shelf Life Determination. The Principles and Practice of Shelf Life Prediction for Microorganisms. Packaging and Food Quality. The Hazard Analysis Critical Control Point (HACCP) System. Preservation Technology and Shelf Life. THE PRACTICE. Chilled Yogurt and Other Dairy Desserts. Fresh and Lightly Preserved Seafood. Ambient Packaged Cakes. Potato Crisps and Savory Snacks. Chocolate Confectionery. Ready-To-Eat Breakfast Cereals. The Storage of Thermally Processed Foods in Containers Other Than Cans. Ambient-Stable Sauces and Pickles. Frozen Foods. Minimally Processed, Ready-To-Eat and Ambient-Stable Meat Products