Thermal processing of packaged foods / S. Donald Holdsworth, Ricardo Simpson.

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 ed...

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Bibliographic Details

Online Access:	Full Text (via Springer)
Main Authors:	Holdsworth, S. D. (Author), Simpson, Ricardo (Author)
Format:	eBook
Language:	English
Published:	Cham : Springer, 2016.
Edition:	Third edition.
Series:	Food engineering series.
Subjects:	Food > Effect of heat on. Food > Packaging.