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  • S. Daniel Holdsworth; Ricardo Simpson
    978-0-387-72250-4
    2007
    Edition 2
    • Provides an up-to-date overview of the physical and engineering aspects of the thermal processing of packaged food
    • Discusses methods of calculation and theoretical models used to establish the required time and temperature of processes necessary to ensure the required safety of the food product
    • Presents practical guidance on the use of various techniques for process evaluation
    • Includes supplementary material: sn.pub/extras

    €320

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