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Principles and Applications of Modified Atmosphere Packaging of Foods

  • B. A. Blakistone

Table of contents

  1. Front Matter
    Pages i-xiv
  2. B. A. Blakistone
    Pages 1-13
  3. A. L. Brody
    Pages 14-38
  4. M. J. Hastings
    Pages 39-62
  5. J. Greengrass
    Pages 63-101
  6. I. Alli, L. M. Weddig
    Pages 102-124
  7. E. H. Garrett
    Pages 125-134
  8. D. A. L. Seiler
    Pages 135-157
  9. H. K. Davis
    Pages 194-239
  10. B. A. Blakistone
    Pages 240-290
  11. Back Matter
    Pages 291-293

About this book

Introduction

Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.

Keywords

Beverages HACCP Hazard Analysis and Critical Control Points Poultry atmosphere coffee environment fish food microbiology quality quality assurance quality control

Editors and affiliations

  • B. A. Blakistone
    • 1
  1. 1.Food Chemistry and Packaging DepartmentNational Food Processors AssociationUSA

Bibliographic information