Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.to grow and the rate of growth and will be discussed in more detail in subsequent sections of this chapter. ... Even within a single food ingredient or product, variations in the pH, aw and redox potential may occur and so affect the nature and ... 7.5.3 Processing Chill storage The time of storage will affect microbial numbers.
|Author||:||Michael Stringer, C. Dennis|
|Publisher||:||Woodhead Publishing - 2000-01-01|