Chilled Foods : The state of the artFunded under: IC-COST
There have been rapid developments in the chilled food area over the last five years. There is, therefore, an urgent need for factual and practical information on chilled foods in terms of: -ease of temperature abuse -synergistic effects with other treatments such as modified atmosphere packaging -combination products -high quality shelf life -overall safety. This book places considerable emphasis on the safety and quality of chilled foods and the chapters on microbiology, combination foods and the chill chain pay particular attention to this feature. There are chapters dealing with all the main food commodities and attention is also focussed on economic aspects of food chilling. The nutritive aspects of chilled food are considered, as are modern systems and equipment used for the wide range of chilling functions found in the modern food industry.
Bibliographic Reference: EUR 12744 EN (1990) 385 pp.
Availability: Elsevier Science Publishers Ltd., Crown House, Linton Road, Barking, Essex IG11 8JU (GB)
ISBN: ISBN 1-85166-479-3
Record Number: 199011108 / Last updated on: 1994-12-01
Original language: en
Available languages: en