LEADER 00914nam0-22003251i-450- 001 990003063870403321 005 20060622132328.0 010 $a0155188054 035 $a000306387 035 $aFED01000306387 035 $a(Aleph)000306387FED01 035 $a000306387 100 $a20030910d1979----km-y0itay50------ba 101 0 $aeng 102 $aIT 200 1 $aEconomics$eprinciples and policy$fWilliam J. Baumol, Alan S. Blinder 210 $aNew York$cHarcourt Brace Jovanovich$d1979 215 $axviii, 862 p.$cill.$d25 cm 702 1$aBaumol,$bWilliam Jack$f<1922- > 702 1$aBlinder,$bAlan Stuart$f<1945- > 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990003063870403321 952 $aD0.94$b7751$fDECTS 952 $aVI A 69$b10832$fFSPBC 952 $aC/1 BAU/79$b10174/I$fSES 959 $aDECTS 959 $aSES 996 $aEconomics$955292 997 $aUNINA LEADER 04050nam 2200685 450 001 9910808436103321 005 20230807214028.0 010 $a1-5231-1053-8 010 $a1-118-34625-4 010 $a1-118-34623-8 035 $a(CKB)3710000000374802 035 $a(EBL)2006076 035 $a(OCoLC)899738566 035 $a(SSID)ssj0001540220 035 $a(PQKBManifestationID)11936722 035 $a(PQKBTitleCode)TC0001540220 035 $a(PQKBWorkID)11533704 035 $a(PQKB)10367455 035 $a(SSID)ssj0001436817 035 $a(PQKBManifestationID)12538844 035 $a(PQKBTitleCode)TC0001436817 035 $a(PQKBWorkID)11445005 035 $a(PQKB)11255659 035 $a(MiAaPQ)EBC2006076 035 $a(DLC) 2015000635 035 $a(Au-PeEL)EBL2006076 035 $a(CaPaEBR)ebr11049049 035 $a(CaONFJC)MIL778966 035 $a(EXLCZ)993710000000374802 100 $a20150506h20152015 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aShelf life /$fC. M. Dominic Man 205 $a2nd ed. 210 1$aWest Sussex, England :$cJohn Wiley & Sons, Inc.,$d2015. 210 4$d©2015 215 $a1 online resource (150 p.) 300 $aDescription based upon print version of record. 311 $a1-118-34624-6 311 $a1-118-34626-2 320 $aIncludes bibliographical references and index. 327 $aMachine generated contents note: Preface to the Second Edition Preface to the First Edition Section 1 Introduction to Shelf Life of Foods - Frequently Asked Questions 1.1 What is shelf life? 1.2 Why are food safety and shelf life related? 1.3 Who should be interested in shelf life of foods? 1.4 Who is responsible for determining shelf life? 1.5 Is it illegal to give a wrong shelf life to a food product? 1.6 How long a shelf life should my product have? 1.7 What is accelerated shelf life testing? 1.8 What are the resources required for determining shelf life? 1.9 How is the end of shelf life normally decided? 1.10 How do we ensure that the shelf lives established for our products are accurate and reproducible 1.11 Can mathematical/computer models help in shelf life determination? 1.12 What is challenge testing? 1.13 Can the shelf life of my product be extended? 1.14 How are storage tests and trials set up for determining shelf life? 1.15 Food waste and shelf life: What is the problem? 1.16 Summary Section 2 The Ways Food Deteriorates and Spoils 2.1 Mechanisms of food deterioration and spoilage 2.2 Factors influencing the shelf life of foods 2.3 Summary Section 3 Determining Shelf Life in Practice 3.1 Case study 1 - chilled recipe dish 3.2 Case study 2 - savoury potato snack 3.3 Case study 3 - carbonated soft drink 3.4 Case study 4 - condiment sauce 3.5 Case study 5 - frozen baked cake 3.6 Summary Epilogue Appendix A: The Arrhenius Model Appendix B: The CIMSCEE Formulae for Microbiological Safety and Stability References Index . 330 $a"Encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a manager's chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settings"--$cProvided by publisher. 606 $aFood$xStorage 606 $aFood$xShelf-life dating 615 0$aFood$xStorage. 615 0$aFood$xShelf-life dating. 676 $a664/.028 686 $aTEC012000$2bisacsh 700 $aMan$b C. M. Dominic$0313022 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910808436103321 996 $aShelf life$91947634 997 $aUNINA LEADER 02167nam 2200385 450 001 9910131561803321 005 20240214114942.0 010 $a1-55441-375-3 035 $a(CKB)3680000000168461 035 $a(NjHacI)993680000000168461 035 $a(EXLCZ)993680000000168461 100 $a20240214d2002 uy 0 101 0 $afre 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFondements de la me?taphysique des moeurs /$fEmmanuel Kant 210 1$aChicoutimi :$cJ.-M. Tremblay,$d2002. 215 $a1 online resource (73 pages) 225 1 $aclassiques des sciences sociales 327 $aPre?face d'Emmanuel Kant -- Premie?re section : Passage de la connaissance rationnelle commune de la moralite? a? la connaissance philosophique -- Deuxie?me section : Passage de la philosophie morale populaire a? la me?taphysique des m?urs -- L'autonomie de la volonte? comme principe supre?me de la moralite? -- L'he?te?ronomie de la volonte? comme source de tous les principes ille?gitimes de la moralite? -- Classification de tous les principes de la moralite? qui peuvent re?sulter du concept fondamental de l'he?te?ronomie, tel que nous l'avons de?fini. -- Troisie?me section : Passage de la me?taphysique des m?urs a? la critique de la raison pure pratique -- Le concept de la liberte? est la clef de l'explication de l'autonomie de la volonte?. -- La liberte? doit e?tre suppose?e comme proprie?te? de la volonte? de tous les e?tres raisonnables. -- De l'inte?re?t qui s'attache aux ide?es de la moralite?. -- Comment un impe?ratif cate?gorique est-il possible ? -- De la limite extre?me de toute philosophie pratique. -- Remarque finale. 410 0$aClassiques des sciences sociales. 606 $aEthics$vEarly works to 1800 606 $aEthics 615 0$aEthics 615 0$aEthics. 676 $a170 700 $aKant$b Immanuel$048116 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910131561803321 996 $aFondements de la métaphysique des moeurs$9290500 997 $aUNINA