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)
Resource Information
The item The stability and shelf life of food, edited by Persis Subramaniam, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Massey University Library, University of New Zealand.This item is available to borrow from 1 library branch.
Resource Information
The item The stability and shelf life of food, edited by Persis Subramaniam, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Massey University Library, University of New Zealand.
This item is available to borrow from 1 library branch.
- Edition
- Second edition
- Extent
- 1 online resource
- Note
- Includes index
- 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
- Isbn
- 9780081004364
- Label
- The stability and shelf life of food
- Title
- The stability and shelf life of food
- Statement of responsibility
- edited by Persis Subramaniam
- Language
- eng
- 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)
- 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)
- 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
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.massey.ac.nz/portal/The-stability-and-shelf-life-of-food-edited-by/KFql2gG-5E4/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.massey.ac.nz/portal/The-stability-and-shelf-life-of-food-edited-by/KFql2gG-5E4/">The stability and shelf life of food, edited by Persis Subramaniam, (electronic resource)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.massey.ac.nz/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.massey.ac.nz/">Massey University Library, University of New Zealand</a></span></span></span></span></div>
