Isbn: 9780834212596 - continuous thermal processing of foods: pasteurization and uht sterilization (food engineering series) (12 Ergebnisse)

Zustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pen, pencil & highlighter markings. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1100grams, ISBN:9780834212596.…

Zustand: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail.…

Zustand: New.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

Zustand: New. In English.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.…

Zustand: New.

Gebunden. Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This new book updates and expands Harold Burton s classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include sou.…

Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section. 468 pp. Englisch.…

Buch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 468 pp. Englisch. …