國立虎尾科技大學 |

Essentials of thermal processing

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Essentials of thermal processing/ Gary Tucker, Susan Featherstone.
作者:	Tucker, Gary.
其他作者:	Featherstone, Susan.
出版者:	Hoboken, NJ :Wiley Blackwell, : 2021.,
面頁冊數:	1 online resource.
附註:	Includes index.
標題:	Food - Microbiology. -
電子資源:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781119470311
ISBN:	9781119470311

Essentials of thermal processing
Tucker, Gary.

Essentials of thermal processing[electronic resource] /Gary Tucker, Susan Featherstone. - 2nd ed. - Hoboken, NJ :Wiley Blackwell,2021. - 1 online resource.

Includes index.

"The new edition of this definitive modern-day reference on thermal processing has been fully revised and updated throughout. It provides essential information regarding the preservation of food products by heat, and includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. Due to the rising importance of Heat Transfer Distribution, two new chapters on temperature and heat distribution, and heat penetration are included, as well as more worked and practical examples throughout the book. This book is directed at scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology"--

ISBN: 9781119470311

LCCN: 2020056298Subjects--Topical Terms:

561748
Food
--Microbiology.

LC Class. No.: TP371

Dewey Class. No.: 664/.028

Essentials of thermal processing
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245 1 0 $a Essentials of thermal processing $h [electronic resource] / $c Gary Tucker, Susan Featherstone.
250 $a 2nd ed.
260 $a Hoboken, NJ : $b Wiley Blackwell, $c 2021.
300 $a 1 online resource.
500 $a Includes index.
520 $a "The new edition of this definitive modern-day reference on thermal processing has been fully revised and updated throughout. It provides essential information regarding the preservation of food products by heat, and includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. Due to the rising importance of Heat Transfer Distribution, two new chapters on temperature and heat distribution, and heat penetration are included, as well as more worked and practical examples throughout the book. This book is directed at scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology"-- $c Provided by publisher.
588 $a Description based on print version record and CIP data provided by publisher; resource not viewed.
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700 1 $a Featherstone, Susan. $3 1100532
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781119470311