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The Resource Understanding and measuring the shelf-life of food, edited by R. Steele

Understanding and measuring the shelf-life of food, edited by R. Steele

Label
Understanding and measuring the shelf-life of food
Title
Understanding and measuring the shelf-life of food
Statement of responsibility
edited by R. Steele
Contributor
Subject
Language
eng
Member of
Cataloging source
SISPL
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1944-
http://library.link/vocab/relatedWorkOrContributorName
Steele, R.
Series statement
Woodhead Publishing in food science and technology
http://library.link/vocab/subjectName
  • Food
  • Food spoilage
Label
Understanding and measuring the shelf-life of food, edited by R. Steele
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
  • Spoilage yeasts
  • T. Deak
  • Factors affecting the Maillard reaction
  • A. Arnoldi
  • Factors affecting lipid oxidation
  • M.H. Gordon
  • Lipolysis in lipid oxidation
  • C. Davies
  • Ways of measuring shelf-life and spoilage
  • T.K. Singh, K.R. Cadwallader
  • The major types of food spoilage : an overview
  • Verification and validation of food spoilage models
  • G.D. Betts, S.J. Walker
  • Measuring and modelling the glass transition temperature
  • I.A. Farhat
  • Detecting spoilage yeasts
  • V. Loureiro, M. Malfeito-Ferreira, A. Carreira
  • Measuring lipid oxidation
  • J.W. Irwin, N. Hedges
  • Accelerated shelf-life tests
  • S. Mizrahi
  • R.P. Singh, B.A. Anderson
  • Shelf-life testing
  • C.M.D. Man
  • Lipid oxidation and the shelf-life of muscle foods
  • P.A. Morrissey, J.P. Kerry
  • Shelf-life and moisture management
  • R. Esse, A. Saari
  • Temperature and food stability : analysis and control
  • P.S. Taoukis, M.C. Giannakourou
  • Genetic and physiological factors affecting colour and firmness
  • R.E. Schouten ... [et al.]
Control code
ocm56392729
Dimensions
25 cm
Extent
xiv, 407 p.
Isbn
9781855737327
Isbn Type
(Woodhead Pub.)
Lccn
2007270803
Other physical details
ill.
System control number
(OCoLC)56392729
Label
Understanding and measuring the shelf-life of food, edited by R. Steele
Publication
Bibliography note
Includes bibliographical references and index
Contents
  • Spoilage yeasts
  • T. Deak
  • Factors affecting the Maillard reaction
  • A. Arnoldi
  • Factors affecting lipid oxidation
  • M.H. Gordon
  • Lipolysis in lipid oxidation
  • C. Davies
  • Ways of measuring shelf-life and spoilage
  • T.K. Singh, K.R. Cadwallader
  • The major types of food spoilage : an overview
  • Verification and validation of food spoilage models
  • G.D. Betts, S.J. Walker
  • Measuring and modelling the glass transition temperature
  • I.A. Farhat
  • Detecting spoilage yeasts
  • V. Loureiro, M. Malfeito-Ferreira, A. Carreira
  • Measuring lipid oxidation
  • J.W. Irwin, N. Hedges
  • Accelerated shelf-life tests
  • S. Mizrahi
  • R.P. Singh, B.A. Anderson
  • Shelf-life testing
  • C.M.D. Man
  • Lipid oxidation and the shelf-life of muscle foods
  • P.A. Morrissey, J.P. Kerry
  • Shelf-life and moisture management
  • R. Esse, A. Saari
  • Temperature and food stability : analysis and control
  • P.S. Taoukis, M.C. Giannakourou
  • Genetic and physiological factors affecting colour and firmness
  • R.E. Schouten ... [et al.]
Control code
ocm56392729
Dimensions
25 cm
Extent
xiv, 407 p.
Isbn
9781855737327
Isbn Type
(Woodhead Pub.)
Lccn
2007270803
Other physical details
ill.
System control number
(OCoLC)56392729

Library Locations

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      -40.385340 175.617349
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