عنوان
پدید آورنده
موضوع
رده
TP371.2
TP371
.
2
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
1118904621 (cloth)
(Number (ISBN
111890463X (ePub)
(Number (ISBN
1118904648 (Adobe PDF)
(Number (ISBN
1118904656
(Number (ISBN
9781118904626 (cloth)
(Number (ISBN
9781118904633 (ePub)
(Number (ISBN
9781118904640 (Adobe PDF)
(Number (ISBN
9781118904657
Erroneous ISBN
9781118904626 (cloth)
NATIONAL BIBLIOGRAPHY NUMBER
Number
dltt
PUBLISHER'S NUMBER
Publisher's Number
EB00633948
Source
Recorded Books
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Food preservation and biodeterioration /
General Material Designation
[Book]
First Statement of Responsibility
edited by Gary Tucker
EDITION STATEMENT
Edition Statement
Second edition
Edition Statement
Second edition
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource
GENERAL NOTES
Text of Note
Revised edition of: Food biodeterioration and preservation. 2007
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index
CONTENTS NOTE
Text of Note
Control of biodeterioration in food -- Principles of HACCP : the importance of HACCP systems in food manufacturing -- Thermal processing -- Chilling -- Freezing -- Drying -- Modified atmosphere packaging (MAP) -- Preservatives -- Hurdle techniques -- Novel commercial preservation methods
0
SUMMARY OR ABSTRACT
Text of Note
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality
OTHER EDITION IN ANOTHER MEDIUM
International Standard Book Number
9781118904626
UNIFORM TITLE
General Material Designation
Food biodeterioration and preservation.
TOPICAL NAME USED AS SUBJECT
Food-- Microbiology.
Food-- Preservation.
Food spoilage.
(SUBJECT CATEGORY (Provisional
TEC-- 012000
DEWEY DECIMAL CLASSIFICATION
Number
664/
.
028
Edition
23
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TP371
.
2
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Tucker, Gary.
CORPORATE BODY NAME - ALTERNATIVE RESPONSIBILITY
Ohio Library and Information Network.
ORIGINATING SOURCE
Date of Transaction
20160603080905.9
Cataloguing Rules (Descriptive Conventions))
rda
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
