東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Essentials of thermal processing

Tucker, Gary.

FindBook

Google Book

Amazon

博客來

Essentials of thermal processing

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Essentials of thermal processing/ Gary Tucker, Susan Featherstone.
作者:	Tucker, Gary.
其他作者:	Featherstone, Susan.
出版者:	Hoboken, NJ :Wiley Blackwell, : 2021.,
面頁冊數:	1 online resource.
附註:	Includes index.
標題:	Food - Effect of heat on. -
電子資源:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781119470311
ISBN:	9781119470311

Essentials of thermal processing
Tucker, Gary.

Essentials of thermal processing[electronic resource] /Gary Tucker, Susan Featherstone. - 2nd ed. - Hoboken, NJ :Wiley Blackwell,2021. - 1 online resource.

Includes index.

"The new edition of this definitive modern-day reference on thermal processing has been fully revised and updated throughout. It provides essential information regarding the preservation of food products by heat, and includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. Due to the rising importance of Heat Transfer Distribution, two new chapters on temperature and heat distribution, and heat penetration are included, as well as more worked and practical examples throughout the book. This book is directed at scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology"--

ISBN: 9781119470311

LCCN: 2020056298Subjects--Topical Terms:

840582
Food
--Effect of heat on.

LC Class. No.: TP371

Dewey Class. No.: 664/.028

Essentials of thermal processing
LDR:01916cmm a22003018a 4500 001 2311485
005 20210709125237.0
006 m |o d |
007 cr |||||||||||
008 230722s2021 nju o 001 0 eng
010 $a 2020056298
020 $a 9781119470311 $q (electronic bk.)
020 $a 9781119470328 $q (epub)
020 $a 9781119470359 $q (adobe pdf)
020 $z 9781119470373 $q (cloth)
035 $a 21853610
040 $a DLC $b eng $c DLC
041 0 $a eng
042 $a pcc
050 0 0 $a TP371
082 0 0 $a 664/.028 $2 23
100 1 $a Tucker, Gary. $3 2206769
245 1 0 $a Essentials of thermal processing $h [electronic resource] / $c Gary Tucker, Susan Featherstone.
250 $a 2nd ed.
260 $a Hoboken, NJ : $b Wiley Blackwell, $c 2021.
300 $a 1 online resource.
500 $a Includes index.
520 $a "The new edition of this definitive modern-day reference on thermal processing has been fully revised and updated throughout. It provides essential information regarding the preservation of food products by heat, and includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. Due to the rising importance of Heat Transfer Distribution, two new chapters on temperature and heat distribution, and heat penetration are included, as well as more worked and practical examples throughout the book. This book is directed at scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology"-- $c Provided by publisher.
588 $a Description based on print version record and CIP data provided by publisher; resource not viewed.
650 0 $a Food $x Effect of heat on. $3 840582
650 0 $a Food $x Preservation. $3 661577
650 0 $a Food $x Microbiology. $3 730455
700 1 $a Featherstone, Susan. $3 2197922
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781119470311