Food Biodeterioration and Preservation
Edited by Gary S. Tucker
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Food Biodeterioration and Preservation by Gary S. Tucker
Book DescriptionThis book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation.
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Book DetailsISBN: 9781405154178
(255mm x 181mm x 20mm)
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Publish Date: 27-Nov-2007
Country of Publication: United Kingdom
Books By Author Gary S. Tucker
Food Preservation and Biodeterioration, Hardback (January 2016)
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible.
Essentials of Thermal Processing, Hardback (December 2010)» View all books by Gary S. Tucker
Thermal processing remains the most important method of food preservation in use today, and the large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death.
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Author Biography - Gary S. Tucker
Dr Gary S. Tucker, Department of Process and Product Development, Campden & Chorleywood Food Research Association, Chipping Campden, Gloucester, UK
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