02276nam 2200685 450 991013722220332120230912114723.01-78785-070-61-118-90464-81-118-90463-X1-118-90465-6(CKB)3710000000521833(EBL)4356810(SSID)ssj0001579541(PQKBManifestationID)16253887(PQKBTitleCode)TC0001579541(PQKBWorkID)14861010(PQKB)11588781(PQKBManifestationID)16255659(PQKB)24610079(MiAaPQ)EBC4356810(DLC) 2015037228(Au-PeEL)EBL4356810(CaPaEBR)ebr11151608(CaONFJC)MIL892893(OCoLC)922799573(EXLCZ)99371000000052183320160213h20162016 uy 0engur|n|---|||||txtccrFood preservation and biodeterioration /Gary TuckerSecond edition.Chichester, England :Wiley Blackwell,2016.©20161 online resource (310 p.)THEi Wiley ebooksRevised edition of: Food biodeterioration and preservation. 2007.1-118-90462-1 Includes bibliographical references at the end of each chapters and index.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.THEi Wiley ebooks.FoodPreservationFood spoilageFoodMicrobiologyFoodPreservation.Food spoilage.FoodMicrobiology.664/.028Tucker Gary961200Tucker Gary961200MiAaPQMiAaPQMiAaPQBOOK9910137222203321Food preservation and biodeterioration2239432UNINA