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00000cam a2200000 7i4500 |
| 001 |
0000083876 |
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20130922093000.0 |
| 008 |
130604s2012 nyu eng |
| 020 |
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|a 9781439846001 (hardback : alk. paper)
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| 050 |
0 |
0 |
|a TP373.3
|b .S54 2012
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| 090 |
0 |
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|a TP373.3
|b .S54 2012
|
| 245 |
0 |
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|a Shelf life assessment of food
|c edited by Maria Christina Nicoli
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| 260 |
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|a New York :
|b CRC Press ,
|c c2012
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| 300 |
|
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|a xiii, 302 p. :
|b ill. ;
|c 25 cm.
|
| 490 |
1 |
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|a Food preservation technology series
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| 504 |
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|a Includes bibliographical references (p. 294-297) and index
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| 505 |
0 |
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|a 1. An introduction to food shelf life: definitions, basic concepts, and regulatory aspects -- 2. The shelf life assessment process -- 3. The acceptability limit -- 4. Critical indicators in shelf life assessment -- 5. Modeling shelf life using chemical, physical, and sensory indicators -- 6. Modeling shelf life using microbial indicators -- 7. Modeling shelf life using survival analysis methodologies -- 8. Packaging - food interactions in shelf life modeling -- 9. Case studies
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| 650 |
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0 |
|a Food
|x Shelf-life dating
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| 650 |
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0 |
|a Food
|x Storage
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| 700 |
1 |
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|a Nicoli, Maria Cristina ,
|e author
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| 999 |
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|a 1000157973
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
|
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|a 1000172379
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
|