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Chilled Foods: A Comprehensive Guide, Second Edition (Woodhead Publishing in Food Science and Technology)

Michael Stringer (Editor), C. Dennis (Editor)

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Hardcover Hardcover $159.95 Temporarily out of stock. Your account will only be charged when we ship the item. Published June 1992	$159.95	$159.95	--
Hardcover, October 13, 2000 Hardcover $289.95 In Stock. Published October 13, 2000	$289.95	$199.95	$200.00
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Chilled Foods: A Comprehensive Guide, Third Edition
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Editorial Reviews

Review

This book lives up to its title in reviewing a major section of the food industry.
International Food Hygiene

Product Description

(Woodhead) A reference for food manufacturers and producers on the key trends and influences in the various aspects of the chilled foods market, discussing product selection and quality, refrigeration and packing, safe process design, and a host of other important topics. Previous edition: c1992.

Product Details

Hardcover: 480 pages
Publisher: CRC Press; 2 edition (October 13, 2000)
Language: English
ISBN-10: 0849308569
ISBN-13: 978-0849308567
Product Dimensions: 9.4 x 6.3 x 1.2 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review: No customer reviews yet. Be the first.
Amazon.com Sales Rank: #3,565,206 in Books (See Bestsellers in Books)

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Inside This Book (learn more)

First Sentence:
Fresh fruits and vegetables are utilised in a wide range of chilled products. Read the first page

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
chilled foods market, air temperature monitoring, chilled food products, chilled food manufacturers, chilled dairy products, chilled food sector, safe process design, chilled products, cooked components, frozen storage life, hygienic area, pasteurisation treatments, chill chain, food simulant, hygiene testing, hygienic design, chilled ready meals, chill injury, entering high risk, sanitation programme, cleaning operatives, milkfat globules, refrigerated system, chilled storage, psychrotrophic strains

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Research Association, International Journal of Food Microbiology, Campden Food, New York, New Zealand, Council Directive, Food Sci, Journal of Food Protection, Applied Microbiology, Academic Press, Chipping Campden, Journal of Applied Bacteriology, Chilled Food Association, General Food Hygiene, Codex Alimentarius Commission, Blackwell Scientific, Drink Research Association Technical Memorandum, Member States, Department of Health, Food Chem, United Kingdom, European Union, Food Control, Marcel Dekker, Meat Sci

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Books on Related Topics | Concordance | Text Stats

Citations (learn more)

This book cites 49 books:

Codex Alimentarius by Joint Fao on 5 pages
Foodborne Bacterial Pathogens (Food Science and Technology) by Michael Doyle on 4 pages
Technical Manual by Richard H. Walker on page 181, page 396, and page 428
Rapid Methods in Food Microbiology (Progress in Industrial Microbiology) (v. 26) by M.R. Adams on page 218, page 222, and page 223
Food Preservatives, Second edition by Nicholas J. Russell on page 181, page 182, and page 183

See all 49 books this book cites

14 books cite this book:

Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) by Sue Ghazala on 6 pages
Freezing Effects on Food Quality (Food Science and Technology) by Jeremiah on page 105, page 107, and page 108
Shelf Life: Food Industry Briefing Series by Dominic Man in Back Matter (1), and Back Matter (2)
Shelf Life Evaluation of Foods by C.M.D. Man on page 41, and page 109
Meat Refrigeration by S.J. James on page 269, and page 339

See all 14 books citing this book

Books on Related Topics (learn more)

Principles of Modified-Atmosphere and Sous Vide Product Packaging by Jeffrey M. Farber

Discusses:

Hygiene in Food Processing by H.L.M. Lelieveld

Discusses:

Sous Vide and Cook-Chill Processing for the Food Industry by Sue Ghazala

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Fruit and Vegetable Processing by Wim Jongen

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