Overview

The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.

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9781855735002

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Once you have tackled the first 20 pages, you will not put the book down., Food and Beverage Reporter Read the case studies section - these things are happening to all of us., Food and Beverage Reporter .a useful insight. .very informative., Food Technology in New Zealand

Once you have tackled the first 20 pages, you will not put the book down., Food and Beverage Reporter Read the case studies section - these things are happening to all of us., Food and Beverage Reporter ...a useful insight. ...very informative., Food Technology in New Zealand

...a useful insight. ...very informative. <br>Food Technology in New Zealand

Author Information

David Kilcast consultant, formerly Leatherhead Food Research and Persis Subramaniam works at Leatherhead Food Research Association, one of the world's leading international research, information and training centres for the food and drinks industry. Dr Kilcast is Head of Sensory and Consumer Sciences, leading a research team working on the practical applications of sensory evaluation for the food industry. He is also past Chair of the Sensory and Consumer Science Group of the Society of Chemical Industry, and a member of the British Standards Institute Committee on Sensory Analysis.

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