Principles of Modified-Atmosphere and Sous Vide Product Packaging

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Jeffrey M. Farber (Bureau of Microbial Hazards, Ottawa, Ontario, Canada) Karen Dodds (Bureau of Microbial Hazards, Health Canada, Ontario, Canada)

Principles of Modified-Atmosphere and Sous Vide Product Packaging

Jeffrey M. Farber (Bureau of Microbial Hazards, Ottawa, Ontario, Canada), Karen Dodds (Bureau of Microbial Hazards, Health Canada, Ontario, Canada)

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English

CRC Press Inc
12 October 1995

Food & beverage technology; Printing & reprographic technology

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe. All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables.

Edited by: Jeffrey M. Farber (Bureau of Microbial Hazards Ottawa Ontario Canada), Karen Dodds (Bureau of Microbial Hazards, Health Canada, Ontario, Canada)
Imprint: CRC Press Inc
Country of Publication: United States [Currently unable to ship to USA: see Shipping Info]
Dimensions: Height: 234mm, Width: 156mm, Spine: 36mm
Weight: 925g
ISBN: 9781566762762
ISBN 10: 1566762766
Pages: 464
Publication Date: 12 October 1995
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Farber\, Jeffrey M.; Dodds\, Karen