The microbiological safety and quality of food

By: Lund, Barbara M [editor] | Baird-Parker, Tony C [editor] | Gould, G. W [editor]Publication details: Aspen Publishers Inc., 2000Description: 2 volumesISBN: 0834213230Subject(s): Food safety | Biological sciences, microbiology, ecology, natural history | Food quality | Food preservation | Heat treatment | Food irradiation | Freezing | Food chemistry | Food-borne diseases | Hazard analysisLOC classification: QR115Summary: Part 1 - Principles & application of food preservation techniques. The production of microbiologically safe and stable foods. Strategies for food preservation. Heat treatment. Irradiation. Chill storage. Freezing. Drying and reduction of water activi
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REFERENCE CAFRE Loughry Library

Opening Hours

Day    
Monday 09:00 - 16:30 17:30 - 20:30
Tuesday 09:00 - 16:30 17:30 - 20:30
Wednesday 09:00 - 16:30 17:30 - 20:30
Thursday 09:00 - 16:30 17:30 - 20:30
Friday Closed Closed
QR115 LUN/REF (Browse shelf (Opens below)) 2 Not for loan 154301

Part 1 - Principles & application of food preservation techniques. The production of microbiologically safe and stable foods. Strategies for food preservation. Heat treatment. Irradiation. Chill storage. Freezing. Drying and reduction of water activi

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