Description
SPRINGER Thermal Processing Of Packaged Foods 3Rd Edition by HOLDSWORTH S D
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.
The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing:
This edition is formed by 22 chapters-arranged in five parts-that maintain great parts of the first and second editions