Coverart for item
The Resource The stability and shelf life of food, edited by Persis Subramaniam, (electronic resource)

The stability and shelf life of food, edited by Persis Subramaniam, (electronic resource)

Label
The stability and shelf life of food
Title
The stability and shelf life of food
Statement of responsibility
edited by Persis Subramaniam
Contributor
Editor
Subject
Language
eng
Member of
Cataloging source
OPELS
Dewey number
641.4/8
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
Subramaniam, Persis
Series statement
Woodhead Publishing in food science, technology and nutrition
Series volume
number 297
http://library.link/vocab/subjectName
  • Food
  • Food
Label
The stability and shelf life of food, edited by Persis Subramaniam, (electronic resource)
Instantiates
Publication
Copyright
Note
Includes index
Antecedent source
file reproduced from an electronic resource
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
black and white
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Part One: Deteriorative processes and factors influencing shelf life -- Microbiological spoilage of foods and beverages -- Chemical deterioration and physical instability of foods and beverages -- Packaging and food and beverage shelf life -- Effects of food and beverage storage, distribution, display and consumer handling on shelf life -- Smart packaging for monitoring and managing food and beverage shelf life -- Part Two: Methods for shelf life and stability evaluation -- Food storage trials: an introduction -- Sensory evaluation methods for food shelf life assessment -- Advances in instrumental methods to determine food quality deterioration -- Modelling microbiological shelf life of foods and beverages Part Three: The stability and shelf life of particular products -- Beer shelf life and stability -- Shelf life of wine -- The stability and shelf life of fruit juices and soft drinks -- The stability and shelf life of coffee products -- The stability and shelf life of fruit and vegetables -- The stability and shelf life of bread and other bakery products -- The stability and shelf life of fats and oils -- The stability and shelf life of seafood -- The stability and shelf life of meat and poultry
Control code
ocn951463515
Dimensions
unknown
Edition
Second edition
Extent
1 online resource
File format
one file format
Form of item
online
Isbn
9780081004364
Isbn Type
(electronic book)
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations
Quality assurance targets
unknown
Reformatting quality
unknown
Specific material designation
remote
System control number
(OCoLC)951463515
Label
The stability and shelf life of food, edited by Persis Subramaniam, (electronic resource)
Publication
Copyright
Note
Includes index
Antecedent source
file reproduced from an electronic resource
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
black and white
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Part One: Deteriorative processes and factors influencing shelf life -- Microbiological spoilage of foods and beverages -- Chemical deterioration and physical instability of foods and beverages -- Packaging and food and beverage shelf life -- Effects of food and beverage storage, distribution, display and consumer handling on shelf life -- Smart packaging for monitoring and managing food and beverage shelf life -- Part Two: Methods for shelf life and stability evaluation -- Food storage trials: an introduction -- Sensory evaluation methods for food shelf life assessment -- Advances in instrumental methods to determine food quality deterioration -- Modelling microbiological shelf life of foods and beverages Part Three: The stability and shelf life of particular products -- Beer shelf life and stability -- Shelf life of wine -- The stability and shelf life of fruit juices and soft drinks -- The stability and shelf life of coffee products -- The stability and shelf life of fruit and vegetables -- The stability and shelf life of bread and other bakery products -- The stability and shelf life of fats and oils -- The stability and shelf life of seafood -- The stability and shelf life of meat and poultry
Control code
ocn951463515
Dimensions
unknown
Edition
Second edition
Extent
1 online resource
File format
one file format
Form of item
online
Isbn
9780081004364
Isbn Type
(electronic book)
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations
Quality assurance targets
unknown
Reformatting quality
unknown
Specific material designation
remote
System control number
(OCoLC)951463515

Library Locations

    • InternetBorrow it
      Albany, Auckland, 0632, NZ
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