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The Resource Shelf life assessment of food, edited by Maria Cristina Nicoli

Shelf life assessment of food, edited by Maria Cristina Nicoli

Label
Shelf life assessment of food
Title
Shelf life assessment of food
Statement of responsibility
edited by Maria Cristina Nicoli
Contributor
Subject
Language
eng
Member of
Cataloging source
DLC
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Nicoli, Maria Cristina
Series statement
Food preservation technology series
http://library.link/vocab/subjectName
  • Food
  • Food
Label
Shelf life assessment of food, edited by Maria Cristina Nicoli
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
  • The Acceptability Limit
  • Lara Manzocco
  • ch. 4
  • Critical Indicators in Shelf Life Assessment
  • Lara Manzocco
  • ch. 5
  • Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators
  • Corrado Lagazio
  • ch. 6
  • Modeling Shelf Life Using Microbial Indicators
  • Machine generated contents note:
  • Rolf Ibald
  • ch. 7
  • Modeling Shelf Life Using Survival Analysis Methodologies
  • Guillermo Hough
  • ch. 8
  • Packaging-Food Interactions in Shelf Life Modeling
  • Sara Limbo
  • ch. 9
  • Case Studies
  • Corrado Lagazio
  • ch. 1
  • An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects
  • Maria Cristina Nicoli
  • ch. 2
  • The Shelf Life Assessment Process
  • Maria Cristina Nicoli
  • ch. 3
Control code
ocn587110219
Dimensions
25 cm
Extent
xiii, 302 p.
Isbn
9781439846001
Lccn
2011042805
Other physical details
ill.
System control number
(OCoLC)587110219
Label
Shelf life assessment of food, edited by Maria Cristina Nicoli
Publication
Bibliography note
Includes bibliographical references and index
Contents
  • The Acceptability Limit
  • Lara Manzocco
  • ch. 4
  • Critical Indicators in Shelf Life Assessment
  • Lara Manzocco
  • ch. 5
  • Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators
  • Corrado Lagazio
  • ch. 6
  • Modeling Shelf Life Using Microbial Indicators
  • Machine generated contents note:
  • Rolf Ibald
  • ch. 7
  • Modeling Shelf Life Using Survival Analysis Methodologies
  • Guillermo Hough
  • ch. 8
  • Packaging-Food Interactions in Shelf Life Modeling
  • Sara Limbo
  • ch. 9
  • Case Studies
  • Corrado Lagazio
  • ch. 1
  • An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects
  • Maria Cristina Nicoli
  • ch. 2
  • The Shelf Life Assessment Process
  • Maria Cristina Nicoli
  • ch. 3
Control code
ocn587110219
Dimensions
25 cm
Extent
xiii, 302 p.
Isbn
9781439846001
Lccn
2011042805
Other physical details
ill.
System control number
(OCoLC)587110219

Library Locations

    • Albany LibraryBorrow it
      Gate 1, East Precinct, Albany Expressway (SH17), Albany, Auckland, 0632, NZ
      -36.733330 174.700641
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