The Stability and Shelf-life of Food
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14

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1

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Published By CRC Press

9780849308574, 9781439822869

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Milk and milk products

The Stability and Shelf-life of Food ◽

10.1201/9781439822869.ch9 ◽

2000 ◽

Author(s):

D Muir

Keyword(s):

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Modelling shelf-life

The Stability and Shelf-life of Food ◽

10.1201/9781439822869.ch3 ◽

2000 ◽

Author(s):

C de W. Blackburn

Keyword(s):

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Introduction

The Stability and Shelf-life of Food ◽

10.1201/9781439822869.ch1 ◽

2000 ◽

Author(s):

D Kilcast

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Front Matter

The Stability and Shelf-life of Food ◽

10.1201/9781439822869.fmatt ◽

2000 ◽

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The glass transition and microbial stability

The Stability and Shelf-life of Food ◽

10.1201/9781439822869.pt1 ◽

2000 ◽

Author(s):

M Kalichevsky-Dong

Keyword(s):

Glass Transition ◽

Microbial Stability

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Fruits and vegetables

The Stability and Shelf-life of Food ◽

10.1201/9781439822869.ch11 ◽

2000 ◽

Author(s):

J Aked

Keyword(s):

Fruits And Vegetables

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Confectionery products

The Stability and Shelf-life of Food ◽

10.1201/9781439822869.ch10 ◽

2000 ◽

Author(s):

P Subramaniam

Keyword(s):

Confectionery Products

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Sensory evaluation methods for shelf-life assessment

The Stability and Shelf-life of Food ◽

10.1201/9781439822869.ch4 ◽

2000 ◽

Author(s):

D Kilcast

Keyword(s):

Sensory Evaluation ◽

Evaluation Methods ◽

Life Assessment

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Fats and oils

The Stability and Shelf-life of Food ◽

10.1201/9781439822869.ch12 ◽

2000 ◽

Author(s):

J Kristott

Keyword(s):

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Sous vide products

The Stability and Shelf-life of Food ◽

10.1201/9781439822869.ch8 ◽

2000 ◽

Author(s):

G Armstrong

Keyword(s):

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