UID:
almahu_9948025875102882
Format:
1 online resource (686 p.)
Edition:
3rd ed.
ISBN:
1-61583-114-2
,
1-84569-488-0
Series Statement:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Content:
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 chilled foods market. Part one explores the cri
Note:
Description based upon print version of record.
,
part I. Raw materials and products -- part II. Technologies and processes in the supply chain -- part III. Microbiological hazards -- part IV. Safety and quality management.
,
English
Additional Edition:
ISBN 1-84569-243-8
Language:
English
