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 Electronic eBook
LanguageEnglish
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
Online AccessFull text
ISBN9781605950334
1605950335
Physical Description1 online resource (xv, 318 pages) : illustrations

Cover

Table of Contents:
  • 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.

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