Essentials of thermal processing
By: Gary Tucker, Susan Featherstone
Contributors: Featherstone, Susan; Wiley online library
Publisher: Wiley-Blackwell
Published: 2010
Place of publication: Oxford
Language: eng
Format: [electronic resource] /
ISBN-13: 9781444328622
Subjects: Food; Effect of heat on; Preservation; Microbiology
Notes: Includes bibliographical references and index.

Electronic reproduction. Hoboken, N.J. : Wiley InterScience, 2011. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Jan. 4, 2011). Access may be restricted to users at subscribing institutions.
Table of contents: title: Microbiology of Heat Preserved Foods; title: Hurdles to Microbial Growth; title: Low Acid Canned Foods; title: Acid and High Acid Foods; title: Acidified Foods; title: Heat Preserved Chilled Foods; title: Processing Systems; title: Cook Values and Optimisation of Thermal Processes; title: Measurement and Validation of Thermal Processes; title: Cooling and Water Treatment; title: Handling Processing Deviations; title: Packaging Options for Heat Preserved Foods; title: Incubation Testing; title: Critical Factors in Thermal Processing; title: Environmental Aspects of Thermal Processing.