Food Biodeterioration and Preservation by Gary S. Tucker
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Food Biodeterioration and Preservation
By Gary S. Tucker

Food Biodeterioration and Preservation

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Format: Hardback

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Food Biodeterioration and Preservation by Gary S. Tucker

Book Description

This 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 Details

ISBN: 9781405154178
ISBN-10: 1405154179
Format: Hardback
(255mm x 181mm x 20mm)
Pages: 264
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 by 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 by Gary S. Tucker Essentials of Thermal Processing, Hardback (December 2010)

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.

» View all books by Gary S. Tucker

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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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Food Preservation and Biodeterioration by Gary S. Tucker
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