01122nam a2200205Ia 4500 CTU_132358 210402s9999 xx 000 0 und d 2997000 664.028 F686 Food biodeterioration and preservation Edited by Gary S. Tucker. Oxford, UK Blackwell Pub. 2008 Editor Tucker presents chapters from multiple contributors on biodeterioration and preservation of food, discussing how agents of biodeterioration operate and the commercially-used methods to control them, with an emphasis on equipment used to carry out various means of preservation. Topics include the control of biodeterioration in food, principles of Hazard Analysis Critical Control Point (HACCP) systems, thermal processing, food chilling and freezing, drying as a means of controlling biodeterioration,... Bảo quản thực phẩm,Food spoilage,Food,Thực phẩm bị phân huỷ Preservation Thu Ba + Chuyen Trung tâm Học liệu Trường Đại học Cần Thơ