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Food biodeterioration and preservation / edited by Gary S. Tucker.

Tucker, Gary. (Added Author).
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Electronic resources

Subject: Food > Preservation.
Food spoilage.
Food > Microbiology.
Genre: Electronic books.
Electronic book.

Record details

  • ISBN: 0470697962
  • ISBN: 9780470697962
  • ISBN: 9780470697849
  • ISBN: 0470697849
  • Physical Description: 1 online resource (xii, 250 pages)
  • Publisher: Oxford, U.K. ; Blackwell Pub., 2008.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Cover -- Contents -- Contributors -- Preface -- 1 Control of Biodeterioration in Food -- 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing -- 3 Thermal Processing -- 4 Food Chilling -- 5 Freezing -- 6 Drying as a Means of Controlling Food Biodeterioration -- 7 Modified Atmosphere Packaging (MAP) -- 8 Hurdle Techniques -- 9 Novel Commercial Preservation Methods -- Index.
Summary: This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to ca.
Source of Description Note: Print version record.

Additional Resources