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Progress on Quantitative Approaches of Thermal Food Processing

Progress on Quantitative Approaches of Thermal Food Processing - Advances in Food Safety and Food Microbiology

Hardback (01 Jan 2013)

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Publisher's Synopsis

Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or growth of the micro-organisms in a particular food to a tolerable level. This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products. Overall the objective of this book is to provide a comprehensive overview of innovations in assessing thermal processes while considering integrated information from the field of microbiology of thermal processes and engineering of these processes. The book has a strong focus on statistical and mathematical methods in order to be a useful reference for food microbiologists, food technologists and engineers.

About the Publisher

Nova Science Publishers

NOVA publishes a wide array of books and journals from authors around the globe.

Book information

ISBN: 9781621008422
Publisher: Nova Science Publishers Inc
Imprint: Nova Science Publishers
Pub date:
DEWEY: 363.192
DEWEY edition: 23
Language: English
Number of pages: 337
Weight: 790g
Height: 261mm
Width: 184mm
Spine width: 23mm