Read Anywhere and on Any Device!

Special Offer | $0.00

Join Today And Start a 30-Day Free Trial and Get Exclusive Member Benefits to Access Millions Books for Free!

Create Free Account

Quick and Easy Sign Up!

It takes less then 1 minute to sign up, then you can enjoy Unlimited eBooks.

Sign Up Browse

Read Anywhere and on Any Device!

  • Download on iOS
  • Download on Android
  • Download on iOS

Woodhead Publishing Series in Food Science

Joseph P. Kerry
4.9/5 (27103 ratings)
Read Now Download Now ⏭ listen AudioBook
Description:Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation. With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foodsInvestigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide useExplores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulationWe have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Woodhead Publishing Series in Food Science. To get started finding Woodhead Publishing Series in Food Science, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.
Pages
710
Format
PDF, EPUB & Kindle Edition
Publisher
Not Avail
Release
2014
ISBN
0857095714

Woodhead Publishing Series in Food Science

Joseph P. Kerry
4.4/5 (1290744 ratings)
Read Now Download now ⏭ listen AudioBook
Description: Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation. With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foodsInvestigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide useExplores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulationWe have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Woodhead Publishing Series in Food Science. To get started finding Woodhead Publishing Series in Food Science, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.
Pages
710
Format
PDF, EPUB & Kindle Edition
Publisher
Not Avail
Release
2014
ISBN
0857095714

More Books

Smart Packaging Technologies for Fast Moving Consumer Goods

Smart Packaging Technologies for Fast Moving Consumer Goods

4.4/5 (1,282,506 ratings)

Meat Processing: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Meat Processing: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

4.2/5 (4,466 ratings)

Improving the Sensory and Nutritional Quality of Fresh Meat (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Improving the Sensory and Nutritional Quality of Fresh Meat (Woodhead Publishing Series in Food Science, Technology and Nutrition)

4.1/5 (1,751 ratings)

Processed Meats: Improving Safety, Nutrition and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Processed Meats: Improving Safety, Nutrition and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

4.5/5 (743 ratings)

Summary of Crucial Conversations by Kerry Patterson, Joseph Grenny, Ron McMillan, Al Switzler: Tools for Talking When Stakes Are High

Summary of Crucial Conversations by Kerry Patterson, Joseph Grenny, Ron McMillan, Al Switzler: Tools for Talking When Stakes Are High

4/5 (647 ratings)

Advances in Meat, Poultry and Seafood Packaging (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Advances in Meat, Poultry and Seafood Packaging (Woodhead Publishing Series in Food Science, Technology and Nutrition)

4/5 (647 ratings)

Advances in Meat, Poultry and Seafood Packaging (Woodhead Publishing Series in Food Science, Technology and Nutrition Book 220)

Advances in Meat, Poultry and Seafood Packaging (Woodhead Publishing Series in Food Science, Technology and Nutrition Book 220)

4.7/5 (647 ratings)

The Cognitive Neurosciences

The Cognitive Neurosciences

4.6/5 (647 ratings)

4.9/5 (647 ratings)
loader