In-pack Processed Foods Improving Quality
| Other author | Richardson,P. Editor |
| Format | Electronic |
| Publication Info | Sawston : Woodhead Publishing Limited |
| Description | 432 p. ill 23.400 x 015.600 cm. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences 2008 |
| Subjects |
| Summary | Annotation Developments in technology now enable the production of in-pack processed foods with improved sensory quality, as well as new types of in-pack, heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews developments in process technology required by newer packaging types and advances in control mechanisms. Concludes with chapters on improving the quality of particular types of in-pack processed foods, such as fish products. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9781845692469 |
| ISBN | 1845692462 (Trade Cloth) Active Record |
| Stock number | 00051468 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |