THERMOBACTERIOLOGY IN FOOD PROCESSING PDF
Full text. Full text is available as a scanned copy of the original print version. Get a printable copy (PDF file) of the complete article (K), or click on a page. Thermobacteriology in food processing . Stumbo, C. R. (Charles Raymond) Access the full text: NOT AVAILABLE. Lookup the document at: google-. Thermobacteriology – Organisms of Greatest Importance in the Spoilage of Canned Foods. Typical Process Determination Problems – Canned Foods.
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Publisher Summary This chapter discusses thermobacteriology as it is applied to food processing with a brief description of the methods of process evaluation, special attention being given to fundamental concepts on which development of the methods is based. The chapter discusses the concept regarding the effect of heat on bacteria in light of present knowledge concerning the order of death of bacteria when subjected to thermobacteriiology.
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Thermobacteriology in food processing / C.R. Stumbo – Details – Trove
Please create a new list with a new name; move some items to a new or existing list; or delete some items. Please verify that you are not a robot. The General Method and Ball’s mathematical methods of process evaluation are discussed based on the concept that a thermal process adequate to accomplish sterilization of the food at the point of greatest, temperature lag in a container during process is adequate to sterilize all the food in the container.
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