Shelf Life Evaluation of Foods, 2E

The best selling first edition of Shelf Life Evaluation of Foods, 2Eestablished itself as a highly practical and authoritative source of information on shelf life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marketing, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance.

The book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood and meat. The latest edition has been expanded to include new chapters in HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products.

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