Microbiology of thermally preserved foods : canning and novel physical methods

"Offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects,...

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Bibliographic Details
Main Author: Deák, Tibor.
Other Authors: Farkas, József, Dr.
Format: eBook
Language: English
Published: Lancaster, Pa. : DEStech Publications [2013]
Subjects:
Food > Microbiology.
Canned foods > Microbiology.
Canning and preserving > Microbiology.
Food > Preservation.
Food spoilage.
Heating.
elektronické knihy
electronic books
ISBN: 9781605950334
1605950335
Physical Description: 1 online resource (xv, 318 pages) : illustrations

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Table of contents

LEADER 02530cam a2200433 i 4500
001 kn-on1369536637
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 230209s2013 paua ob 001 0 eng d
040 |a LG0  |b eng  |e rda  |e pn  |c LG0  |d OCLCO  |d OCLCL  |d OCLCQ 
020 |z 9781605950334  |q (pbk.) 
020 |z 1605950335  |q (pbk.) 
035 |a (OCoLC)1369536637 
100 1 |a Deák, Tibor. 
245 1 0 |a Microbiology of thermally preserved foods :  |b canning and novel physical methods /  |c Tibor Deak, József Farkas. 
264 1 |a Lancaster, Pa. :  |b DEStech Publications  |c [2013] 
264 4 |c ©2013. 
300 |a 1 online resource (xv, 318 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and indexes. 
505 0 |a Introduction -- Overview of microrganisms -- Thermal destruction of microorganisms -- Equipment for heat treatment -- Microbiology of raw materials -- Unit operations -- Microbiology of canned products and other thermally processed foods -- Safety and quality control of canned foods. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a "Offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment"--Publisher. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Microbiology. 
650 0 |a Canned foods  |x Microbiology. 
650 0 |a Canning and preserving  |x Microbiology. 
650 0 |a Food  |x Preservation. 
650 0 |a Food spoilage. 
650 0 |a Heating. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Farkas, József,  |c Dr.  |1 https://id.oclc.org/worldcat/entity/E39PBJpyvDcyffW9hT3wmH63Qq 
776 0 8 |i Print version:  |a Deák, Tibor.  |t Microbiology of thermally preserved foods.  |d Lancaster, Pa. : DEStech Publications, ©2013  |z 1605950335  |z 9781605950334  |w (OCoLC)798061405 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpMTPFCNP3/microbiology-of-thermally?kpromoter=marc  |y Full text 

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