authors:subjects:- Food -- Preservation.
- Food spoilage
publishers:ISBN:- 1405154179 (hbk.) :
- 9781405154178 (hbk.) :
description:notes:- Includes bibliographical references and index.
- 1. Control of biodeterioration in foodSusan Featherstone, Nampak Research and Development, Cape Town, South Africa 2. Principles of HACCP: the importance of HACCP Systems in food manufacturing Sara Mortimore, Director, Quality and Regulatory Operations, General Mills Inc., Minneapolis, USA; and Sue Emond, Campden and Chorleywood Food Research Association, Chipping Camden, Gloucestershire, UK 3. Thermal processing Dr Ian J. Britt, IFTPS, Guelph, ON, Canada; and Dr Gary S. Tucker, Campden and Chorleywood Food Research Association, Department of Process and Product Development, Chipping Camden, Gloucestershire, UK 4. Food chilling Dr Steve James and Christian James, Food Refrigeration and Process Engineering Research Centre (FRPERC), Langford, North Somerset, UK 5. FreezingDr Martin George, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK 6. Drying as a means of controlling food bio-deteriorationProfessor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Clayton, VIC, Australia 7. Modified atmosphere packaging (MAP)Brian P.F. Day, Key Project Manager - Food Processing & Differentiation, Food Science Australia, Werribee, Victoria, Australia. 8. Hurdle techniquesGail Betts and Linda Everis, Department of Microbiology, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK 9. Novel commercial preservation methods Craig Leadley, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK
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