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Food Packaging and Shelf Life : a Practical Guide.
Provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life. This practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish,...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2009.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front cover; Contents; Preface; Editor; Contributors; Abbreviations, Acronyms, and Symbols; Chapter 1. Food Packaging and Shelf Life; Chapter 2. Food Quality and Indices of Failure; Chapter 3. Shelf Life Testing Methodology and Data Analysis; Chapter 4. Packaging and the Microbial Shelf Life of Food; Chapter 5. Packaging and the Shelf Life of Milk; Chapter 6. Packaging and the Shelf Life of Cheese; Chpater 7. Packaging and the Shelf Life of Milk Powders; Chapter 8. Packaging and the Shelf Life of Yogurt; Chapter 9. Packaging and the Shelf Life of Water and Carbonated Drinks.
- Chapter 10. Packaging and the Shelf Life of Orange JuiceChapter 11. Packaging and the Shelf Life of Coffee; Chapter 12. Packaging and the Shelf Life of Beer; Chapter 13. Packaging and the Shelf Life of Wine; Chapter 14. Packaging and the Shelf Life of Fresh Red and Poultry Meats; Chapter 15. Packaging and the Shelf Life of Fish; Chapter 16. Packaging and the Shelf Life of Fruits and Vegetables; Chapter 17. Packaging and the Shelf Lif.