TY  - BOOK
AU  - Steele,R.
TI  - Understanding and measuring the shelf-life of food
SN  - 0849325560 (CRC Press)
AV  - TP374.5 .U53 2004
U1  - 664.028 22
PY  - 2004///
CY  - Boca Raton, Cambridge
PB  - CRC Press, Woodhead Pub.
KW  - Food
KW  - Shelf-life dating
KW  - Food spoilage
KW  - Aliments
KW  - Datage
KW  - Altération
KW  - Food Processing I
KW  - FST 140
KW  - Food Processing II
KW  - FST 141
N1  - Includes bibliographical references and index; The; major types of food spoilage : an overview; R. P. Singh, B. A. Anderson --; 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.] --; 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 --; 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 --; Shelf-life testing; C. M. D. Man --; Lipid oxidation and the shelf-life of muscle foods; P. A. Morrissey, J. P. Kerry
UR  - http://www.loc.gov/catdir/enhancements/fy0705/2007270803-d.html
ER  -