Shelf Life Evaluation of Foods

This book begins with six chapters reviewing the principles of shelf-l ife evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservatio [...]
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This book begins with six chapters reviewing the principles of shelf-l ife evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processe d, ready-to-eat ambient-stable meat products. Sufficient information o n the principles and practice of shelf life evaluation has been includ ed for the beginner as well as for those who are more experienced in t his area.