Physical principles of food preservation.

By: Karel, Marcus [author.]Contributor(s): Lund, Daryl BMaterial type: TextTextLanguage: English Series: Food science and technology (Marcel Dekker, Inc.): 129.Publisher: New York : M. Dekker, 2003Edition: Second edition., revision and expanded / Marcus Karel, Daryl B. LundDescription: 1 online resource (xxii, 603 pages)Content type: text Media type: computer Carrier type: online resourceISBN: 9780203911792; 9781135530570; 9781135530617; 9781135530624; 9781466522503Subject(s): Food -- PreservationAdditional physical formats: Print version: : No titleDDC classification: 664.028 LOC classification: TP371.2 | .K37 2003Online resources: Click here to view.
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chapter 1 Thermodynamics -- chapter 2 Reaction Kinetics -- chapter 3 Heat Transfer in Food -- chapter 4 Mass Transfer in Food Preservation Processes -- chapter 5 Water Activity and Food Preservation -- chapter 6 Heat Processing -- chapter 7 Storage at Chilling Temperatures -- chapter 8 Freezing -- chapter 9 Concentration -- chapter 10 Dehydration -- chapter 11 Nonthermal Methods -- chapter 12 Protective Packaging.

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