California State University, Northridge WordmarkOviatt Library WordmarkOviatt Library Catalog Wordmark
Author Deák, Tibor.
Title Microbiology of thermally preserved foods : canning and novel physical methods / Tibor Deak, József Farkas.
Published Lancaster, Pa. : DEStech Publications, c2013.
Book Cover

 Floor4  QR115 .D37 2013    IN LIBRARY
Description xv, 318 p. : ill. ; 23 cm.
Bibliography Includes bibliographical references and indexes.
Contents 1. Introduction -- 2. Overview of microrganisms -- 3. Thermal destruction of microorganisms -- 4. Equipment for heat treatment -- 5. Microbiology of raw materials -- 6. Unit operations -- 7. Microbiology of canned products and other thermally processed foods -- 8. Safety and quality control of canned foods.
Summary "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, and the conditions of their destruction by heat treatment"--Publisher.
Subject Food -- Microbiology.
Canned foods -- Microbiology.
Canning and preserving -- Microbiology.
Food -- Preservation.
Food spoilage.
Related Names Farkas, József, Dr.
ISBN 1605950335 (pbk.)
9781605950334 (pbk.)
OCLC number 798061405