Microbiology of thermally preserved foods : canning and novel physical methods /

"Offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects,...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Deák, Tibor
Otros Autores: Farkas, József, Dr
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Lancaster, Pa. : DEStech Publications [2013]
Temas:
Food > Microbiology.
Canned foods > Microbiology.
Canning and preserving > Microbiology.
Food > Preservation.
Food spoilage.
Heating.
Food, Preserved > microbiology
Food Microbiology
Heating
Food Preservation
Conserves > Microbiologie.
Aliments > Conservation.
Aliments > Altération.
Aliments > Microbiologie.
Chauffage.
Canned foods > Microbiology
Canning and preserving > Microbiology
Food > Microbiology
Food > Preservation
Food spoilage
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Introduction
  • Overview of microrganisms
  • Thermal destruction of microorganisms
  • Equipment for heat treatment
  • Microbiology of raw materials
  • Unit operations
  • Microbiology of canned products and other thermally processed foods
  • Safety and quality control of canned foods.

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