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Chilled foods : a comprehensive guide

Author: Martyn Brown
Publisher: Boca Raton, Fla. : CRC ; Cambridge, U.K. : Woodhead, ©2008.
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   eBook : Document : English : 3rd edView all editions and formats
Summary:
"The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled Foods quickly established itself as the standard work on these issues. This new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Chilled foods.
Boca Raton, Fla. : CRC ; Cambridge, U.K. : Woodhead, ©2008
(OCoLC)221164389
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Martyn Brown
ISBN: 9781615831142 1615831142 9781845694883 1845694880
OCLC Number: 488614796
Notes: Previous edition: 2000.
Description: 1 online resource (xviii, 667 pages) : illustrations.
Contents: Introduction,M. Brown Raw Materials and Products Raw Material Selection: Fruit, Vegetables and Cereals, D. Barney and L. Bedford Raw Material Selection: Dairy Ingredients, B. O'Kennedy Raw Material Selection: Meat and Poultry, S. James and C. James Raw Material Selection: Fish, L. Jack and B. Read Non-Microbial Factors Affecting Quality and Safety, H. Brown and M.N. Hall Chilled Foods Packaging: An Introduction, D. Dearden Modified Atmosphere and Active Packaging of Chilled Foods, B. Day Technologies and Processes in the Supply Chain Microbiological Hazards and Safe Design, M. Brown Non-Microbiological Hazards and Safe Process Design, R. Crevel The Hygienic Design of Chilled Food Plants and Equipment, J. Holah Cleaning and Disinfection of Chilled Food Plants and Equipment, J. Holah Operation of Plants Manufacturing Chilled Foods, M. Brown Refrigeration, Storage and Transport of Chilled Foods, S. James and C. Temperature Monitoring and Measurement, J. Evans and M. Woolfe Microbiological Hazards Chilled Foods Microbiology, S. Walker and G. Betts Predicting the Behaviour of Microorganisms in Chilled Foods, P. McClure and A. Amezquita Conventional and Rapid Analytical Microbiology, J. McClure Safety and Quality Management Shelf Life of Chilled Foods, C. Man Quality and Consumer Acceptability, D. Kilcast Management of Product Quality and Safety, C. Thomas Legislation and Criteria, K. Goodburn
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Responsibility: edited by Martyn Brown.

Abstract:

Discusses key trends and influences in the chilled foods market. This work explores the critical importance of raw material selection and packaging materials in final product quality, with coverage  Read more...

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"...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

 
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