Essentials of Thermal Processing

Main
Essentials of Thermal Processing

Essentials of Thermal Processing

Gary Tucker, Susan Featherstone

0 / 4.0

Avez-vous aimé ce livre?

Quelle est la qualité du fichier téléchargé?

Veuillez télécharger le livre pour apprécier sa qualité

Quelle est la qualité des fichiers téléchargés?

Année:

2021

Edition:

2

Editeur::

John Wiley & Sons

Langue:

english

Pages:

400

ISBN 10:

1119470374

Fichier:

PDF, 12.05 MB

IPFS:

,

english, 2021

La conversion en est effectuée

La conversion en a échoué

Cela peut vous intéresser

Gary S. Tucker — Food Biodeterioration and Preservation

Gary S. Tucker, Susan Featherstone — Essentials of Thermal Processing

M. Brown — Chilled Foods: A Comprehensive Guide

Bhandary M.H., Raju C.V., Shanmugam S.A., (2011) — Canning and Fish Packaging Technology

Codex Alimentarius, (2011) — Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods (CACRCP 23-1979)

Tola Y.B., (2014) — Novel and Alternative Processing Techniques to Improve the Quality of Thermally Processed Foods - Thesis McGill

C. R. Stumbo (Auth.) — Thermobacteriology in Food Processing

Jairus R. D. David, Pablo M. Coronel, Josip Simunovic — Handbook Of Aseptic Processing And Packaging

S. Donald Holdsworth, Ricardo Simpson — Thermal Processing of Packaged Foods (Food Engineering Series) (Food Engineering Series)

Larousse J., Brown B.E. — Food Canning Technology

H. J. Heinz, David A. Shapton and Norah F. Shapton (Auth.) — Principles and Practices for the Safe Processing of Foods

R J Footitt; A S Lewis — The canning of fish and meat

K. P. Sandeep — Thermal Processing of Foods: Control and Automation (Institute of Food Technologists Series)

Gaurav Tewari, Vijay Juneja — Advances in Thermal and Non-Thermal Food Preservation

Vijay K. Juneja, John Nikolaos Sofos — Control of Foodborne Microorganisms (Food Science and Technology)

P. Harris (auth.), R. J. Footitt, A. S. Lewis (eds.) — The Canning of Fish and Meat

Thomas Ohlsson, Nils Bengtsson — Minimal Processing Technologies in the Food Industry.

Philip Richardson — Improving the thermal processing of foods

Martin R. Adams, Maurice O. Moss — Food microbiology

M.R. Adams, M.O. Moss — Food Microbiology

Featherstone, Susan — A complete course in canning and related processes. Volume 1, Fundamental information on canning

Susan Featherstone — A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients

Susan Featherstone — A Complete Course in Canning and Related Processes: Volume 3 Processing Procedures for Canned Food Products

Norman W. Desrosier — The Technology of Food Preservation

Marion L. Fields — Fundamentals of Food Microbiology

John M. Jackson, Byron M. Shinn — Fundamentals of food canning technology

Bor S. Luh; Jasper Guy Woodroof — Commercial Vegetable Processing

George J Banwart — Basic food microbiology

Anthony Lopez — A Complete course in canning and related processes

Donald L. Downing — A Complete Course in Canning and Related Processes - 3 Volume set

Donald L. Downing — A Complete Course in Canning and Related Processes: Fundamental information on canning (vol 1)

D L Downing — A Complete Course in Canning and Related Processes, Volume 2: Microbiology, Packaging, HACCP and Ingredients

Jairus R. D. David, Pablo M. Coronel, Josip Simunovic — Handbook Of Aseptic Processing And Packaging, 3rd Edition

Gary S. Tucker — Food preservation and biodeterioration 2nd edition

Susan Featherstone; Gary Tucker — Essentials of thermal processing

Mots Clefs