Food preservation and biodeterioration

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 secon...

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Bibliographic Details
Corporate Author: John Wiley & Sons
Other Authors: Tucker, Gary S. (Editor)
Format: eBook
Language: English
Published: Chichester, West Sussex, UK ; Wiley Blackwell, 2016
Edition: Second edition
Subjects:
konzervování potravin
biodegradace
mikrobiální biotechnologie
food preservation
microbial biotechnology
Food > Preservation.
Food spoilage.
Food > Microbiology.
biodeteriorace
elektronické knihy
electronic books
ISBN: 9781118904657
978-1-118-90462-6
Physical Description: 1 online zdroj (xii, 266 stran)

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Table of contents

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130 0 |a Food biodeterioration and preservation. 
245 1 0 |a Food preservation and biodeterioration /  |c edited by Gary S. Tucker 
250 |a Second edition 
264 1 |a Chichester, West Sussex, UK ;  |b Wiley Blackwell,  |c 2016 
300 |a 1 online zdroj (xii, 266 stran) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
500 |a Revidované vydání: Food biodeterioration and preservation 2007 
504 |a Obsahuje bibliografii a rejstřík 
520 |a 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 agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality. 
533 |a elektronická verze Wiley Online Library 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
653 0 |a biodeteriorace 
650 0 7 |a konzervování potravin  |7 ph121832  |2 czenas 
650 0 7 |a biodegradace  |7 ph137835  |2 czenas 
650 0 7 |a mikrobiální biotechnologie  |7 ph874632  |2 czenas 
650 0 9 |a food preservation  |2 eczenas 
650 0 9 |a microbial biotechnology  |2 eczenas 
650 0 |a Food  |x Preservation. 
650 0 |a Food spoilage. 
650 0 |a Food  |x Microbiology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Tucker, Gary S.  |4 edt 
710 2 |a John Wiley & Sons  |7 ko2004229870 
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999 |c 86824  |d 86824 
993 |x NEPOSILAT  |y EIZ 

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