你好! Shipping to Taiwan with premium packaging for just NT$300 

Ship to
Taiwan
0

My Account

  • argentina
  • chile
  • colombia
  • españa
  • méxico
  • perú
  • estados unidos
  • internacional

menu

Select your country

Americas

Europe

Rest of the world

portada Thermobacteriology in Food Processing
Type
Physical Book
Publisher
Author
Year
1973
Language
English
Pages
336
Format
Hardcover
ISBN
0126753520
ISBN13
9780126753523
Edition No.
2
Categories

Thermobacteriology in Food Processing

C. R. Stumbo (Author) · Academic Press · Hardcover

Thermobacteriology in Food Processing - C. R. Stumbo

Cheaper New Book Imported to Taiwan
Delivery: 09 Oct - 20 Oct Shipping: 10 to 12 business days.
NT$ 2,277
Faster New Book Imported to Taiwan
Delivery: 02 Oct - 12 Oct Shipping: 5 to 6 business days.
NT$ 3,088
NT$ 2,277

Choose the list to add your product or create one New List

Go to My Wishlists
Calculate shipping cost

Synopsis "Thermobacteriology in Food Processing "

Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat.The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.

Customers reviews

More customer reviews
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)

Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in English.

What is the format of this book?

The binding of this edition is Hardcover.

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews