[PDF.05gd] Microbiology of Thermally Preserved Foods: Canning and Novel Physical Methods

Microbiology of Thermally Preserved Foods: Canning and Novel Physical Methods

[PDF.fg46] Microbiology of Thermally Preserved Foods: Canning and Novel Physical Methods

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 | #4976212 in Books |  DEStech Publications, Inc |  2012-06-25 | Original language:English |  8.75 x6.00 x.75l,1.00 | File type: PDF | 334 pages

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||About the Author|Tibor Deák, Ph.D., D.Sc., is Professor Emeritus in the Department of Microbiology and Biotechnology, Faculty of Food Science of the University of Economics, Budapest, Hungary. Dr. Deák received his B.Sc. degree in biology and chem

While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers ...

You easily download any file type for your device.Microbiology of Thermally Preserved Foods: Canning and Novel Physical Methods   |  Tibor Deak, Jozsef Farkas. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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