[PDF.35eg] Microbial Decontamination in the Food Industry: Novel Methods and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Microbial Decontamination in the Food Industry: Novel Methods and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)

[PDF.tf06] Microbial Decontamination in the Food Industry: Novel Methods and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #6780378 in Books |  Woodhead Publishing |  2012-07-10 | Original language:English | PDF # 1 |  9.21 x1.75 x6.14l,2.96 | File type: PDF | 840 pages

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||About the Author|Ali Demirci is Professor of Food Engineering in the Department of Agricultural and Biological Engineering at The Pennsylvania State University, USA.

Michael O. Ngadi is Professor of Food Engineering in the Department of

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.

Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy product...

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