http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xv, 486 pages) : illustrations.
Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.
Preliminaries; Contents; Preface; Introduction the chilled foods market; 1 Raw material selection: fruit and vegetables; 2 Raw material selection dairy ingredients; 3 Raw material selection meat and poultry; 5 Temperature monitoring and measurement; 6 Chilled food packaging; 7 Chilled foods microbiology; 8 Conventional and rapid analytical microbiology; 9 Non-microbial factors affecting quality and safety; 10 Shelf-life determination and challenge testing; 11 Microbiological hazards and safe process design; 12 Quality and consumer acceptability; 13 The hygienic design of chilled foods plant.
edited by Michael Stringer, Colin Dennis.
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Includes bibliographical references and index.
Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2000
Woodhead Publishing in food science and technology