The Resource Shelf life extension of precooked, uncured sausages : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Vivvek Gargi

Shelf life extension of precooked, uncured sausages : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Vivvek Gargi

Label
Shelf life extension of precooked, uncured sausages : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University
Title
Shelf life extension of precooked, uncured sausages
Title remainder
a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University
Statement of responsibility
Vivvek Gargi
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Cataloging source
PU
http://library.link/vocab/creatorName
Gargi, Vivvek
Dissertation note
B. Food Tech. (Hons.)
Dissertation year
2012
Granting institution
Massey University, Palmerston North
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Sausages
  • High pressure (Technology)
  • Food
Label
Shelf life extension of precooked, uncured sausages : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Vivvek Gargi
Instantiates
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health, final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Aims, objectives, constraints -- Literature review/information summary. Preservative systems ; High pressure processing ; Packaging concepts ; Alternative technologies ; Conclusions and recommendations -- Effect of storage temperature on the shelf life of MAP packaged, pre-cooked sausages -- Effect of time/high pressure treatment on the shelf life of MAP packaged, pre-cooked sausages -- Results and discussion -- Conclusion -- Recommendations
Control code
16195912
Dimensions
30 cm
Extent
105 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)
Label
Shelf life extension of precooked, uncured sausages : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Vivvek Gargi
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health, final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Aims, objectives, constraints -- Literature review/information summary. Preservative systems ; High pressure processing ; Packaging concepts ; Alternative technologies ; Conclusions and recommendations -- Effect of storage temperature on the shelf life of MAP packaged, pre-cooked sausages -- Effect of time/high pressure treatment on the shelf life of MAP packaged, pre-cooked sausages -- Results and discussion -- Conclusion -- Recommendations
Control code
16195912
Dimensions
30 cm
Extent
105 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)

Library Locations

    • ManawatÅ« LibraryBorrow it
      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
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