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Food preservation and biodeterioration

Author: Gary Tucker
Publisher: Chichester, West Sussex, UK ; Hoboken, NJ : John Wiley & Sons Inc., 2016.
Edition/Format:   eBook : Document : English : Second editionView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Chichester, West Sussex, UK : John Wiley & Sons Inc., 2016
(DLC) 2015036796
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Gary Tucker
ISBN: 9781118904633 111890463X 9781118904640 1118904648 9781118904657 1118904656 1118904621 9781118904626
OCLC Number: 922799573
Notes: Revised edition of: Food biodeterioration and preservation. 2007.
Description: 1 online resource
Contents: 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.
Other Titles: Food biodeterioration and preservation.
Responsibility: edited by Gary Tucker.

Abstract:

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  Read more...

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