http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
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