000			03928cam a2200733 i 4500
001			sulb-eb0034029
003			BD-SySUS
005			20170713221426.0
006			m o d
007			cr |||||||||||
008			151001s2016 enk ob 001 0 eng
010			_a 2015037228
040			_aDLC _beng _erda _cDLC _dYDX _dOCLCF _dDG1 _dN$T _dYDXCP _dEBLCP _dCOO _dRECBK _dBD-SySUS
019			_a937839024 _a938472399
020			_a9781118904633 (ePub)
020			_a111890463X (ePub)
020			_a9781118904640 (Adobe PDF)
020			_a1118904648 (Adobe PDF)
020			_z9781118904626 (cloth)
020			_a9781118904657
020			_a1118904656
020			_a1118904621 (cloth)
020			_a9781118904626 (cloth)
028	0	1	_aEB00633948 _bRecorded Books
029	1		_aNZ1 _b16307905
029	1		_aGBVCP _b855970812
029	1		_aDEBBG _bBV043738073
035			_a(OCoLC)922799573 _z(OCoLC)937839024 _z(OCoLC)938472399
042			_apcc
050	0	0	_aTP371.2
072		7	_aTEC _x012000 _2bisacsh
082	0	0	_a664/.028 _223
049			_aMAIN
130	0		_aFood biodeterioration and preservation.
245	1	0	_aFood preservation and biodeterioration / _cedited by Gary Tucker.
250			_aSecond edition.
264		1	_aChichester, West Sussex, UK ; _aHoboken, NJ : _bJohn Wiley & Sons Inc., _c2016.
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bn _2rdamedia
338			_aonline resource _bnc _2rdacarrier
500			_aRevised edition of: Food biodeterioration and preservation. 2007.
504			_aIncludes bibliographical references and index.
505	0		_aControl of biodeterioration in food -- Principles of HACCP : the importance of HACCP systems in food manufacturing -- Thermal processing -- Chilling -- Freezing -- Drying -- Modified atmosphere packaging (MAP) -- Preservatives -- Hurdle techniques -- Novel commercial preservation methods.
588			_aDescription based on print version record and CIP data provided by publisher.
520			_aBiodeterioration 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. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.
650		0	_aFood _xPreservation.
650		0	_aFood spoilage.
650		0	_aFood _xMicrobiology.
650		7	_aFood _xMicrobiology. _2fast _0(OCoLC)fst00930535
650		7	_aFood _xPreservation. _2fast _0(OCoLC)fst00930571
650		7	_aFood spoilage. _2fast _0(OCoLC)fst00931168
650		7	_aTECHNOLOGY & ENGINEERING / Food Science _2bisacsh
655		4	_aElectronic books.
700	1		_aTucker, Gary.
776	0	8	_iPrint version: _bSecond edition. _dChichester, West Sussex, UK : John Wiley & Sons Inc., 2016 _z9781118904626 _w(DLC) 2015036796
856	4	0	_uhttp://onlinelibrary.wiley.com/book/10.1002/9781118904657 _zWiley Online Library [Free Download only for SUST IP]
938			_aEBSCOhost _bEBSC _n1160072
938			_aYBP Library Services _bYANK _n12818879
938			_aYBP Library Services _bYANK _n11605684
938			_aEBL - Ebook Library _bEBLB _nEBL4356810
938			_aRecorded Books, LLC _bRECE _nrbeEB00633948
994			_a92 _bDG1
999			_c65681 _d65681