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|All Authors / Contributors:||
|ISBN:||9781845692438 1845692438 9781845694883 1845694880 9781420087758 1420087754|
|Notes:||Previous edition: 2000.|
|Contents:||Introduction. Raw Materials and Products. Raw Material Selection: Fruit, Vegetables and Cereals. Raw Material Selection: Dairy Ingredients. Raw Material Selection: Meat and Poultry. Raw Material Selection: Fish. Non-Microbial Factors Affecting Quality and Safety. Chilled Foods Packaging: An Introduction. Modified Atmosphere and Active Packaging of Chilled Foods. Technologies and Processes in the Supply Chain. Microbiological Hazards and Safe Design. Non-Microbiological Hazards and Safe Process Design. The Hygienic Design of Chilled Food Plants and Equipment. Cleaning and Disinfection of Chilled Food Plants and Equipment. Operation of Plants Manufacturing Chilled Foods. Refrigeration, Storage and Transport of Chilled Foods. Temperature Monitoring and Measurement. Microbiological Hazards. Chilled Foods Microbiology. Predicting the Behaviour of Microorganisms in Chilled Foods. Conventional and Rapid Analytical Microbiology. Safety and Quality Management. Shelf Life of Chilled Foods. Quality and Consumer Acceptability. Management of Product Quality and Safety. Legislation and Criteria.|
|Series Title:||Woodhead Publishing in food science, technology, and nutrition.|
.a text that those seriously involved in the production, quality assurance and quality control of chilled foods can ill afford to be without., International Food Hygiene