| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
|---|
|
Man, C. M. D.; Jones, A. A. 1994. Shelf life evaluation of foods. 1st ed. London ; New York : Blackie Academic, 1994. xiii, 321
| to Top |
| ABSTRACT: Summarizes information on the shelf life evaluation of foods. Covers scientific principles of shelf life determination, methodology of shelf life determination, principles and practice of shelf life prediction for microorganisms, packaging and food quality, and preservation technology and shelf life of fish and fish products. Also discusses specific commodities and product groups. Written for food technologists, production managers, QA/C staff and new product development staff in food companies, as well as for students, lecturers and researchers in academic and research institutions. |
Updated: Thursday, September 6, 2007.
OSU Disclaimer.