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Principles of Modified-Atmosphere and Sous Vide Product Packaging
Principles of Modified-Atmosphere and Sous Vide Product Packaging
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Principles of Modified-Atmosphere and Sous Vide Product Packaging

Jeffrey M. Farber, Karen Dodds
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464 pages
language
English
format
ePUB (mobile friendly)
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Principles of Modified-Atmosphere and Sous Vide Product Packaging

Jeffrey M. Farber, Karen Dodds
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About This Book

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe. All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables.

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Information

Publisher
CRC Press
Year
2018
ISBN
9781351421751
Topic
Technology & Engineering
Subtopic
Food Science
Edition
1

Table of contents