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Shelf Life Evaluation of Foods

Overview of attention for book
Cover of 'Shelf Life Evaluation of Foods'

Table of Contents

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    Book Overview
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    Chapter 1 Scientific principles of shelf life evaluation
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    Chapter 2 The methodology of shelf life determination
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    Chapter 3 The principles and practice of shelf life prediction for microorganisms
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    Chapter 4 Packaging and food quality
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    Chapter 5 Preservation technology and shelf life of fish and fish products
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    Chapter 6 Delicatessen salads and chilled prepared fruit and vegetable products
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    Chapter 7 Chilled yogurt and other dairy desserts
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    Chapter 8 Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products
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    Chapter 9 Ambient packaged cakes
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    Chapter 10 Potato crisps and savoury snacks
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    Chapter 11 Chocolate confectionery
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    Chapter 12 Ready-to-eat breakfast cereals
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    Chapter 13 The storage of thermally processed foods in containers other than cans
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    Chapter 14 Ambient-stable sauces and pickles
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    Chapter 15 Frozen foods
Attention for Chapter 10: Potato crisps and savoury snacks
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Citations

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6 Mendeley
Summary Dimensions citations
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Chapter title
Potato crisps and savoury snacks
Chapter number 10
Book title
Shelf Life Evaluation of Foods
Published by
Springer, Boston, MA, January 1994
DOI 10.1007/978-1-4615-2095-5_10
Book ISBNs
978-1-4613-5871-8, 978-1-4615-2095-5
Authors

A. Reilly, C. M. D. Man, Reilly, A., Man, C. M. D.

View on publisher site
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 6 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 6 100%

Demographic breakdown

Readers by professional status Count As %
Researcher 2 33%
Student > Bachelor 1 17%
Student > Ph. D. Student 1 17%
Unknown 2 33%
Readers by discipline Count As %
Agricultural and Biological Sciences 3 50%
Nursing and Health Professions 1 17%
Unknown 2 33%

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