02334nam 2200493 450 991083081810332120230630002353.01-119-47032-31-119-47035-81-119-47031-5(CKB)4100000011919502(MiAaPQ)EBC6606746(Au-PeEL)EBL6606746(OCoLC)1251447256(EXLCZ)99410000001191950220220118d2021 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierEssentials of thermal processing /Gary Tucker, Susan FeatherstoneSecond edition.Hoboken, New Jersey :Wiley Blackwell,[2021]©20211 online resource (397 pages)1-119-47037-4 "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"--Provided by publisher.FoodEffect of heat onFoodPreservationFoodMicrobiologyFoodEffect of heat on.FoodPreservation.FoodMicrobiology.664.028Tucker Gary961200Featherstone SusanMiAaPQMiAaPQMiAaPQBOOK9910830818103321Essentials of thermal processing3940491UNINA