The Resource The stability and shelf life of food, edited by David Kilcast and Persis Subramaniam

The stability and shelf life of food, edited by David Kilcast and Persis Subramaniam

Label
The stability and shelf life of food
Title
The stability and shelf life of food
Statement of responsibility
edited by David Kilcast and Persis Subramaniam
Contributor
Subject
Genre
Language
eng
Summary
The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products
Member of
Cataloging source
COO
Dewey number
664/.028
Illustrations
illustrations
Index
index present
LC call number
TP373.3
LC item number
.S73 2000
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Kilcast, David
  • Subramaniam, Persis
Series statement
Woodhead Publishing in food science and technology
http://library.link/vocab/subjectName
  • Food
  • Food
  • Aliments
  • Aliments
Label
The stability and shelf life of food, edited by David Kilcast and Persis Subramaniam
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpSSLF0002/stability-and-shelf?kpromoter=marc
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Preliminaries; Contents; Preface; 1 Introduction; 2 The glass transition and microbial stability; 3 Modelling shelf life; 4 Sensory evaluation methods for shelf life assessment; 5 Accelerated shelf life tests; 6 Advanced instrumental methods the use of 1H relaxation NMR to monitor starch retrogradation; 7 Predicting packaging characteristics to improve shelf life; 8 Sous vide products; 9 Milk and milk products; 10 Confectionery products; 11 Fruits and vegetables; 12 Fats and oils; 13 Sauces and dressings; Index
Dimensions
unknown
Extent
1 online resource (xii, 340 pages)
Form of item
online
Isbn
9781855735002
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)53968759
  • (OCoLC)ocm53968759
Label
The stability and shelf life of food, edited by David Kilcast and Persis Subramaniam
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpSSLF0002/stability-and-shelf?kpromoter=marc
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Preliminaries; Contents; Preface; 1 Introduction; 2 The glass transition and microbial stability; 3 Modelling shelf life; 4 Sensory evaluation methods for shelf life assessment; 5 Accelerated shelf life tests; 6 Advanced instrumental methods the use of 1H relaxation NMR to monitor starch retrogradation; 7 Predicting packaging characteristics to improve shelf life; 8 Sous vide products; 9 Milk and milk products; 10 Confectionery products; 11 Fruits and vegetables; 12 Fats and oils; 13 Sauces and dressings; Index
Dimensions
unknown
Extent
1 online resource (xii, 340 pages)
Form of item
online
Isbn
9781855735002
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)53968759
  • (OCoLC)ocm53968759

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