现货Microbiology Of Thermally Preserved Foods: Canning And Novel Physical Methods[9781605950334]

1093 九五品

仅1件

上海宝山

认证卖家担保交易快速发货售后保障

作者Deak, Tibor; Farkas, Jozse

出版社Destech Publications, Inc

ISBN9781605950334

出版时间2012-01

装帧平装

纸张其他

页数334页

正文语种英语

上书时间2023-08-07

已实名已认证进店收藏店铺

商品描述: 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 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, and the conditions of their destruction by heat treatment.

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