tucker gary s (28 risultati)

Condizione: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .

Condizione: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Condizione: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Large tea/coffee stain. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,800grams, ISBN:9781405154178.

Hardcover, no dust jacket. Ex-library, bumped corners. Good otherwise. 248 pp.

Hardcover. Condizione: UsedGood. Hardcover; surplus library copy with the usual stampings; reference number taped to spine; fading and shelf wear to exterior; otherwise contents in good condition with clean text, firm binding.

Soft cover. Condizione: Good. 30 pp. ; pictorial wrappers ; some spotting ; illustrated ; Contents: Mercury : Messenger of Beauty; Theosophical Convention and Summer School -- Results of nomination ballots -- Nominations for directors and statements of candidates -- Summer workshops at Theosophical camps ; G. Book.

Rústica. Condizione: New. Condizione sovraccoperta: Nuevo. 01. LIBRO.

Condizione: Nuevo. Encuadernación: Libro en otro formato | Páginas: 300 | Dimensiones: 170 x 240 - Naturaleza.

Condizione: Nuevo. Conservaci¢n y biodeterioro de los alimentos editado por Acribia.

Condizione: New. pp. xii + 250.

Hardcover. Condizione: New. ISBN:9788126542338.

Condizione: New. CONSERVACION Y BIODETERIORO DE LOS ALIMENTOS.

Condizione: Nuevo. ?FUNDAMENTOS DEL PROCESAMIENTO TÉRMICO DE ALIMENTOS? de Gary S. Tucker, Susan Featherstone y William R. Miranda?Zamora ofrece todo lo que hay que saber de procesamiento térmico para alimentos enlatados y sus procesos relacionados. Esta primera edición brinda una cobertura ampliamente revisada a los profesionales, empresas del sector y nuevos profesionales o estudiantes de la industria alimentaria. Este libro está diseñado para cubrir todas las fases de planificación, procesamiento, almacenamiento y control de calidad con información actualizada sobre envases para alimentos enlatados, comidas preparadas, validación y optimización de procesos de enlatado, entre muchos otros temas de manera detallada.

Hardcover. Condizione: New. Condizione sovraccoperta: New. 1st Edition. Contents: Preface. 1. Control of biodeterioration in food/Susan Featherstone. 2. Principles of HACCP: the importance of HACCP systems in food manufacturing/Sara Mortimore and Sue Emond. 3. Thermal processing/Ian J. Britt. 4. Food chilling/Steve James and Christian James. 5. Freezing/Martin George. 6. Drying as a means of controlling food biodeterioration/Xiao Dong Chen. 7. Modified atmosphere packaging MAP/Brian P.F. Day. 8. Hurdle techniques/Gail Betts and Linda Everis. 9. Novel Commercial preservation methods/Craig Leadley. Index. Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of micro-organism as well as the hurdles to their growth offered various preservation techniques. This book discusses how the agents of food biodeterioration operate and examines the commercially-used industrial methods available to control them allowing he production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the micro-organisms and mechanisms of food breakdown intrinsic to various key food types dairy meat and fish fruit and vegetables. Direct micro-organism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP including food safety legislation. Subsequent chapters outline the principal, commercially used methods of preserving foods. These chapters follow a common structure: theoretical background, flow sheets of operations, food preparation/processing equipment special features of hygiene, packaging shelf life and product safety.

Condizione: New. Somos JUANPEBOOKS. Enviamos a todo el mundo por DHL. 100% garantía. Libro nuevo. We ship worldwide by DHL wth tracking. 100% guarentee.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Hardcover. Condizione: new. Hardcover. Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New. 2007. 1st Edition. Hardcover. . . . . .

Condizione: New. Brand new! Please provide a physical shipping address.

Condizione: New. &Uumlber den AutorDr Gary S. Tucker, Department of Process and Product Development, Campden &amp Chorleywood Food Research Association, Chipping Campden, Gloucester, UKInhaltsverzeichnis1. Control of biodete.

Condizione: New. 2007. 1st Edition. Hardcover. . . . . . Books ship from the US and Ireland.

Condizione: New. pp. 264.

Hardcover. Condizione: new. Hardcover. Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.