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Shelf Life Evaluation of Foods
other
Editor(s):
C. M. D. Man
,
A. A. Jones
Publication date
(Print):
1994
Publisher:
Springer US
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Author and book information
Book
ISBN (Print):
978-1-4613-5871-8
ISBN (Electronic):
978-1-4615-2095-5
Publication date (Print):
1994
DOI:
10.1007/978-1-4615-2095-5
SO-VID:
9942c317-fa7e-40ae-9462-6ec9c4b252c9
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Book chapters
pp. 3
Scientific principles of shelf life evaluation
pp. 27
The methodology of shelf life determination
pp. 40
The principles and practice of shelf life prediction for microorganisms
pp. 52
Packaging and food quality
pp. 72
Preservation technology and shelf life of fish and fish products
pp. 87
Delicatessen salads and chilled prepared fruit and vegetable products
pp. 127
Chilled yogurt and other dairy desserts
pp. 156
Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products
pp. 179
Ambient packaged cakes
pp. 202
Potato crisps and savoury snacks
pp. 216
Chocolate confectionery
pp. 235
Ready-to-eat breakfast cereals
pp. 256
The storage of thermally processed foods in containers other than cans
pp. 275
Ambient-stable sauces and pickles
pp. 296
Frozen foods
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