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July 30, 2014 | History

Essentials of thermal processing 1 edition

Essentials of thermal processing
Gary Tucker

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Essentials of thermal processing
Gary Tucker, Susan Featherstone

Published 2010 by Wiley-Blackwell in Oxford .
Written in English.

Table of Contents

Microbiology of Heat Preserved Foods
Hurdles to Microbial Growth
Low Acid Canned Foods
Acid and High Acid Foods
Acidified Foods
Heat Preserved Chilled Foods
Processing Systems
Cook Values and Optimisation of Thermal Processes
Measurement and Validation of Thermal Processes
Cooling and Water Treatment
Handling Processing Deviations
Packaging Options for Heat Preserved Foods
Incubation Testing
Critical Factors in Thermal Processing
Environmental Aspects of Thermal Processing.

Edition Notes

Includes bibliographical references and index.

Electronic reproduction. Hoboken, N.J. : Wiley InterScience, 2011. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Jan. 4, 2011). Access may be restricted to users at subscribing institutions.

Classifications

Dewey Decimal Class
664.028
Library of Congress
TP371 .T83 2010

The Physical Object

Format
[electronic resource] /

ID Numbers

Open Library
OL25565098M
Internet Archive
essentialstherma00tuck
ISBN 10
144432862X
ISBN 13
9781444328622
OCLC/WorldCat
695549677

History

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July 30, 2014 Created by ImportBot import new book