Chilled Foods

Chilled Foods
  • Author : Michael Stringer
  • Publsiher : Woodhead Publishing
  • Release : 24 February 2021
  • ISBN : 9781855734999
  • Pages : 486 pages
  • Rating : 3/5 from 1 ratings
GET THIS BOOKChilled Foods

Summary:
Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.


Chilled Foods

Chilled Foods
  • Author : Michael Stringer
  • Publisher : Woodhead Publishing
  • Release : 24 February 2021
GET THIS BOOKChilled Foods

Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.



Chilled Foods

Chilled Foods
  • Author : M. Brown
  • Publisher : Elsevier
  • Release : 24 September 2008
GET THIS BOOKChilled Foods

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 major 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 industry to increase the publication’s relevance to practitioners. The introduction discusses key trends and influences in the










Principles and Applications of Modified Atmosphere Packaging of Foods

Principles and Applications of Modified Atmosphere Packaging of Foods
  • Author : B. A. Blakistone
  • Publisher : Springer Science & Business Media
  • Release : 30 April 1999
GET THIS BOOKPrinciples and Applications of Modified Atmosphere Packaging of Foods

Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.



Food Technology

Food Technology
  • Author : Jill Robinson
  • Publisher : Nelson Thornes
  • Release : 24 February 2021
GET THIS BOOKFood Technology

This text has been revised to cover 2001 GCSE specifications for the National Curriculum. It has increased emphasis on CAD-CAM, ICT, industrial practice and environmental issues.


Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release : 11 July 2000
GET THIS BOOKFood Processing Technology

The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an