Author: National Canners Association. Research LaboratoriesPublisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 0
Book Description
Laboratory Manual for Food Canners and Processors: Microbiology and processing
Author: National Canners Association. Research LaboratoriesPublisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 0
Book Description
Laboratory Manual for Food Canners and Processors: Microbiology and processing
Author: National Canners Association. Research LaboratoriesPublisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 368
Book Description
Laboratory manual for food canners and processors. 2. Analysis, sanitation and statistics
Author: Laboratory Manual for Food Canners and Processors: Analysis, sanitation, and statistics
Author: National Canners Association. Research LaboratoriesPublisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 462
Book Description
Laboratory Manual for Food Canners and Processors
Author: National Canners Association. Research LaboratoriesPublisher: Avi Publishing Company
ISBN: 9780870550270
Category : Technology & Engineering
Languages : en
Pages : 336
Book Description
Volume 1: Microbiology and processing. Volume 2: Analysis, sanitation and statistics.
Handbook of Food Processing
Author: Theodoros VarzakasPublisher: CRC Press
ISBN: 1498721761
Category : Technology & Engineering
Languages : en
Pages : 729
Book Description
Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus
Microbiological Examination Methods of Food and Water
Author: Neusely da SilvaPublisher: CRC Press
ISBN: 0415690862
Category : Science
Languages : en
Pages : 486
Book Description
Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. Support material such as drawings, procedure schemes and laboratory sheets are available for downloading and customization. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.
National Library of Medicine Current Catalog
Author: National Library of Medicine (U.S.)Publisher:
ISBN:
Category : Medicine
Languages : en
Pages :
Book Description
First multi-year cumulation covers six years: 1965-70.
Handbook of Food Processing, Two Volume Set
Author: Theodoros VarzakasPublisher: CRC Press
ISBN: 1466582316
Category : Technology & Engineering
Languages : en
Pages : 1422
Book Description
Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com
Author: