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Microbiology of thermally preserved foods : canning and novel physical methods /

"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,...

Full description

Bibliographic Details
Main Author: Deák, Tibor
Other Authors: Farkas, József, Dr
Format: eBook
Language:English
Published: Lancaster, Pa. : DEStech Publications [2013]
Subjects:
Food > Microbiology.
Canned foods > Microbiology.
Canning and preserving > Microbiology.
Food > Preservation.
Food spoilage.
Heating.
Food, Preserved > microbiology
Food Microbiology
Heating
Food Preservation
Conserves > Microbiologie.
Aliments > Conservation.
Aliments > Altération.
Aliments > Microbiologie.
Chauffage.
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary:"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"--Publisher.
Physical Description:1 online resource (xv, 318 pages) : illustrations
Bibliography:Includes bibliographical references and indexes.