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Shelf Life Evaluation of Foods

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Cover of 'Shelf Life Evaluation of Foods'

Table of Contents

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    Book Overview
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    Chapter 1 Scientific principles of shelf life evaluation
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    Chapter 2 The methodology of shelf life determination
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    Chapter 3 The principles and practice of shelf life prediction for microorganisms
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    Chapter 4 Packaging and food quality
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    Chapter 5 Preservation technology and shelf life of fish and fish products
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    Chapter 6 Delicatessen salads and chilled prepared fruit and vegetable products
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    Chapter 7 Chilled yogurt and other dairy desserts
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    Chapter 8 Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products
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    Chapter 9 Ambient packaged cakes
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    Chapter 10 Potato crisps and savoury snacks
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    Chapter 11 Chocolate confectionery
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    Chapter 12 Ready-to-eat breakfast cereals
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    Chapter 13 The storage of thermally processed foods in containers other than cans
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    Chapter 14 Ambient-stable sauces and pickles
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    Chapter 15 Frozen foods
Attention for Chapter 6: Delicatessen salads and chilled prepared fruit and vegetable products
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