Thermobacteriology in Food Processing (Food Science and Technology)

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9780126753523: Thermobacteriology in Food Processing (Food Science and Technology)
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Book by Stumbo C R

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Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods.

The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat.

The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement.

The publication is a valuable reference for researchers interested in thermobacteriology in food processing.

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1.

C.R. Stumbo
Publicado por Elsevier Science Publishing Co Inc, United States (1973)
ISBN 10: 0126753520 ISBN 13: 9780126753523
Nuevo Tapa dura Cantidad disponible: 10
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Book Depository hard to find
(London, Reino Unido)
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Descripción Elsevier Science Publishing Co Inc, United States, 1973. Hardback. Condición: New. 2nd edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat.The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing. Nº de ref. del artículo: EOD9780126753523

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STUMBO, C.
Publicado por Academic Press (1973)
ISBN 10: 0126753520 ISBN 13: 9780126753523
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Herb Tandree Philosophy Books
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Descripción Academic Press, 1973. Hardback. Condición: NEW. 9780126753523 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Nº de ref. del artículo: HTANDREE01199218

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C.R. Stumbo
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ISBN 10: 0126753520 ISBN 13: 9780126753523
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Descripción Elsevier Science Publishing Co Inc, 1973. HRD. Condición: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. del artículo: IP-9780126753523

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Stumbo, C. R.
Publicado por Academic Press
ISBN 10: 0126753520 ISBN 13: 9780126753523
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Descripción Academic Press. Condición: New. Hardcover. Worldwide shipping. FREE fast shipping inside USA (express 2-3 day delivery also available). Tracking service included. Ships from United States of America. Print on Demand. Nº de ref. del artículo: 0126753520

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STUMBO, C.
Publicado por Academic Press (1973)
ISBN 10: 0126753520 ISBN 13: 9780126753523
Nuevo Tapa dura Cantidad disponible: 1
Librería
Herb Tandree Philosophy Books
(Stroud, GLOS, Reino Unido)
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[?]

Descripción Academic Press, 1973. Hardback. Condición: NEW. 9780126753523 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Nº de ref. del artículo: HTANDREE0895298

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C.R. Stumbo
Publicado por Elsevier Science Publishing Co Inc (1973)
ISBN 10: 0126753520 ISBN 13: 9780126753523
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Descripción Elsevier Science Publishing Co Inc, 1973. HRD. Condición: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Nº de ref. del artículo: IP-9780126753523

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Stumbo, C. R.
Publicado por Academic Press (2018)
ISBN 10: 0126753520 ISBN 13: 9780126753523
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Descripción Academic Press, 2018. Hardcover. Condición: New. Never used! This item is printed on demand. Nº de ref. del artículo: 0126753520

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C. R. Stumbo
Publicado por Academic Press (1973)
ISBN 10: 0126753520 ISBN 13: 9780126753523
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Descripción Academic Press, 1973. Condición: New. book. Nº de ref. del artículo: MB011SJ8FB2

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9.

C.R. Stumbo
Publicado por Elsevier Science Publishing Co Inc, United States (1973)
ISBN 10: 0126753520 ISBN 13: 9780126753523
Nuevo Tapa dura Cantidad disponible: 10
Impresión bajo demanda
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Descripción Elsevier Science Publishing Co Inc, United States, 1973. Hardback. Condición: New. 2nd edition. Language: English . Brand New Book ***** Print on Demand *****. Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat.The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing. Nº de ref. del artículo: APC9780126753523

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10.

C.R. Stumbo
Publicado por Elsevier Science Publishing Co Inc, United States (1973)
ISBN 10: 0126753520 ISBN 13: 9780126753523
Nuevo Tapa dura Cantidad disponible: 10
Impresión bajo demanda
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción Elsevier Science Publishing Co Inc, United States, 1973. Hardback. Condición: New. 2nd edition. Language: English . Brand New Book ***** Print on Demand *****.Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat.The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing. Nº de ref. del artículo: APC9780126753523

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