Advances in meat, poultry and seafood packaging / / edited by J.P. Kerry

• Pubblicazione: Cambridge, : Woodhead Pub., 2012
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (710 p.)
• Disciplina: 664.06
• Soggetto topico: Meat - Packaging; Poultry - Packaging; Seafood - Packaging; Food packaging machinery industry; Package goods industry
• Altri autori: KerryJ. P
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: pt. 1. Safety and quality of packaged meat, poultry and seafood -- pt. 2. Developments in vacuum and modified atmosphere packaging of meat, poultry and seafood -- pt. 3. Other packaging methods for meat, poultry and seafood products -- pt. 4. Emerging packaging techniques and labelling.
• Sommario/riassunto: Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide
• Titolo autorizzato: Advances in meat, poultry and seafood packaging
• ISBN: 0-85709-571-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910813479303321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing in food science, technology, and nutrition ; ; no. 220.