Canned foods
1981
Hersom, A. C. | Hulland, E. D.
Abstract: A reference text for food canning technologists and personnel addresses the microbiology of food spoilage microorganisms, sterile canning processes, and the inspection of canned products for possible spoilage. Specific topics include: characteristics of bacteria and fungi, and control of them; food container types used in canning operations; bacterial contaminants and their sources; types of food spoilage; sterilization canning processes (effect of heat on microorganisms; thermal processing; continuous flow sterilization and aseptic processing; radiation sterilization); the microbiology of soundly canned foods; clostridium and other types of bacterial food poisoning; and technical inspection of canned foods, raw materials, plant methods, and containers and inspection guidelines. Data on lethal rates for microorganism destruction, causes and control of microbial spoilage, and other factors concerning canned food safety ar appended.
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