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010   $a1-280-37236-2
010   $a9786610372362
010   $a1-59124-034-4
010   $a1-85573-629-2
035   $a(CKB)111056552541816
035   $a(EBL)269243
035   $a(OCoLC)475996055
035   $a(SSID)ssj0000071574
035   $a(PQKBManifestationID)11979976
035   $a(PQKBTitleCode)TC0000071574
035   $a(PQKBWorkID)10111415
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035   $a(MiAaPQ)EBC269243
035   $a(Au-PeEL)EBL269243
035   $a(CaONFJC)MIL37236
035   $a(OCoLC)936840688
035   $a(EXLCZ)99111056552541816
100   $a20151005d2014||||  u||         |
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aChilled foods$b[electronic resource] $eA comprehensive guide
205   $a2nd ed.
210   $cWoodhead Publishing Limited$d2014
215   $a1 online resource (503 p.)
300   $aDescription based upon print version of record.
311   $a1-85573-499-0 
327   $a""Preliminaries""; ""Contents""; ""Preface""; ""Introduction the chilled foods market""; ""1 Raw material selection: fruit and vegetables""; ""2 Raw material selection dairy ingredients""; ""3 Raw material selection meat and poultry""; ""5 Temperature monitoring and measurement""; ""6 Chilled food packaging""; ""7 Chilled foods microbiology""; ""8 Conventional and rapid analytical microbiology""; ""9 Non-microbial factors affecting quality and safety""; ""10 Shelf-life determination and challenge testing""; ""11 Microbiological hazards and safe process design""
327   $a""12 Quality and consumer acceptability""""13 The hygienic design of chilled foods plant""; ""14 Cleaning and disinfection""; ""15 Total quality management""; ""16 Legislation""; ""Index""
330   $aThe first edition of Chilled foods quickly established itself as the standard guide to quality issues in one of the most rapidly growing sectors in the food industry. This major new edition is set to consolidate and extend that reputation. This new edition has been thoroughly revised and updated and includes three new chapters on the subject of raw material selection. This book provides a comprehensive guide to all the factors involved in providing the consumer with safe, high quality products. Since the publication of the first edition of Chilled foods there have been important developments i
606   $aCold storage
606   $aRefrigerated foods
615  4$aCold storage.
615  4$aRefrigerated foods.
676   $a664.02852
700   $aStringer$b M$01824139
701   $aDennis$b C$01824140
801  0$bAU-PeEL
801  1$bAU-PeEL
801  2$bAU-PeEL
906   $aBOOK
912   $a9911004858103321
996   $aChilled foods$94391200
997   $aUNINA