LEADER 02334nam 2200493 450 001 9910830818103321 005 20230630002353.0 010 $a1-119-47032-3 010 $a1-119-47035-8 010 $a1-119-47031-5 035 $a(CKB)4100000011919502 035 $a(MiAaPQ)EBC6606746 035 $a(Au-PeEL)EBL6606746 035 $a(OCoLC)1251447256 035 $a(EXLCZ)994100000011919502 100 $a20220118d2021 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aEssentials of thermal processing /$fGary Tucker, Susan Featherstone 205 $aSecond edition. 210 1$aHoboken, New Jersey :$cWiley Blackwell,$d[2021] 210 4$dİ2021 215 $a1 online resource (397 pages) 311 $a1-119-47037-4 330 $a"The new edition of this definitive modern-day reference on thermal processing has been fully revised and updated throughout. It provides essential information regarding the preservation of food products by heat, and includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. Due to the rising importance of Heat Transfer Distribution, two new chapters on temperature and heat distribution, and heat penetration are included, as well as more worked and practical examples throughout the book. This book is directed at scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology"--$cProvided by publisher. 606 $aFood$xEffect of heat on 606 $aFood$xPreservation 606 $aFood$xMicrobiology 615 0$aFood$xEffect of heat on. 615 0$aFood$xPreservation. 615 0$aFood$xMicrobiology. 676 $a664.028 700 $aTucker$b Gary$0961200 702 $aFeatherstone$b Susan 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830818103321 996 $aEssentials of thermal processing$93940491 997 $aUNINA