Full text. Full text is available as a scanned copy of the original print version. Get a printable copy (PDF file) of the complete article (K), or click on a page. Thermobacteriology in food processing . Stumbo, C. R. (Charles Raymond) Access the full text: NOT AVAILABLE. Lookup the document at: google-. Thermobacteriology – Organisms of Greatest Importance in the Spoilage of Canned Foods. Typical Process Determination Problems – Canned Foods.
|Country:||Moldova, Republic of|
|Published (Last):||3 December 2006|
|PDF File Size:||14.95 Mb|
|ePub File Size:||3.47 Mb|
|Price:||Free* [*Free Regsitration Required]|
You tyermobacteriology recently rated this item. The chapter indicates some of the many problems that still exist with regard to further refinement in the art of thermal processing of foods.
Charles RaymondThermobacteriology in food processing. Preview this item Preview this item. You may have already requested this item. HathiTrust Digital Library, Limited view search only. The specific requirements or preferences of your reviewing publisher, classroom teacher, institution or organization should be applied.
Use of these nomograms greatly shortens the time required for proceesing. Please select Ok if you would hhermobacteriology to proceed with this request anyway. Allow this favorite library to be seen by others Keep this favorite library private.
Get Access Get Access. Please choose thetmobacteriology or not you want other users to be able to see on your profile that this library is a favorite of yours. However, formatting rules can vary widely between applications and fields of interest or study.
Thermobacteriology as Applied to Food Processing – ScienceDirect
Details Additional Physical Format: Home About Help Search. Your list has reached the maximum number of items.
Linked Data More info about Linked Data. Cancel Forgot your password?
Please enter recipient e-mail address es. Reviews User-contributed reviews Add a review and share your thoughts with other readers.
Thermobacteriology in Food Processing – Charles Raymond Stumbo – Google Books
The General Method and Ball’s mathematical methods of process evaluation are discussed based on the concept that a thermal process adequate to accomplish sterilization of the food at the point processinb greatest, temperature lag in a container during process is adequate to sterilize all the food in the container. Advances in Food Research Volume 2, Pages The General Method has been improved to the extent that it is now quite applicable for calculation and evaluation fhermobacteriology processes for foods exhibiting the more complex thermobacyeriology curves.
The E-mail Address es you entered is are not in a valid format. The name field is required. Add a review and share your thoughts with other readers. Search WorldCat Find items in libraries near you. Your rating has been recorded. Please enter your name. The chapter discusses the concept regarding the effect of heat on bacteria in light of present knowledge concerning the order of death of bacteria when subjected to heat.
Thermobacteriology in food processing 
Master and use copy. Author links open overlay panel C. Food science and technology Academic Press2. The E-mail Address es field is required.
A method was suggested for ascertaining the location in the container where probability of bacterial survival is greatest.
English View all editions and formats. C R Stumbo Publisher: