ref.0000103 THERMOBACTERIOLOGY IN FOOD PROCESSING

Título: THERMOBACTERIOLOGY IN FOOD PROCESSING
Autor: C. R. - Dep. Of Food Science and Technology University of Massachusetts
Editorial: ACADEMIC PRESS 1965 NEW YORK
Tapa Dura .  VERY GOOD. Hard Cover. Food Science and Technology, A series of Monographs 236p. It contains: 13 Chapters as follows: INTRO; THERMOBACTERIOLOGY= (6 Chapters- Organisms of Greatest Importance in Spoilage of Canned Foods; Bacteriological Exam of Spoiled Canned Foods; Contamination & Its Control; Producing, Harvesting & Cleaning Spores for Thermal Resistance Determination; Death of Bacteria Subject to Moist Heat; Thermal Resistance of Bacteria); THERMAL PROCESS EVALUATION= (6 Chapters- Imp't Terms & Equations; Basic Considerations; General Method; Mathematical Methods; Conversion of Heat Penetration Data; Typical Process Determination Problems). Referencia: 0000103