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Title:
Shelf life assessment of food
Author:
Nicoli, Maria Cristina.
ISBN:
9781439846032
Publication Information:
Boca Raton [Fla.] : CRC Press, 2012.
Physical Description:
xiii, 302 p. : ill.
Series:
Food preservation technology series
Series Title:
Food preservation technology series
Contents:
ch. 1. An introduction to food shelf life : definitions, basic concepts, and regulatory aspects / Maria Cristina Nicoli -- ch. 2. The shelf life assessment process / Maria Cristina Nicoli -- ch. 3. The acceptability limit / Lara Manzocco -- ch. 4. Critical indicators in shelf life assessment / Sonia Calligaris and Lara Manzocco -- ch. 5. Modeling shelf life using chemical, physical, and sensory indicators / Sonia Calligaris, Lara Manzocco, and Corrado Lagazio -- ch. 6. Modeling shelf life using microbial indicators / Judith Kreyenschmidt and Rolf Ibald -- ch. 7. Modeling shelf life using survival analysis methodologies / Lorena Garitta and Guillermo Hough -- ch. 8. Packaging-food interactions in shelf life modeling / Luciano Piergiovanni and Sara Limbo -- ch. 9. Case studies / Monica Anese ... [et al.].
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