Karel, Marcus.
Physical principles of food preservation / Marcus Karel, Daryl B. Lund. - 2nd ed., rev. and expanded. - N.Y. : Marcel Dekker, c2003. - xxii, 603 p. : ill. ; 24 cm. - Food science and technology ; 129 .
Foreword. - Preface to the Second Edition. - Preface to the First Edition. - Pt. I. Principles. 1. Thermodynamics. 2. Reaction Kinetics. 3. Heat Transfer in Food. 4. Mass Transfer in Food Preservation Processes. 5. Water Activity and Food Preservation. - Pt. II. Preservation Processes. 6. Heat Processing. 7. Storage at Chilling Temperatures. 8 Freezing. 9. Concentration. 10. Dehydration. 11. Nonthermal Methods. 12. Protective Packaging. - Index.
0824740637 (hbk.)
Food--Preservation.
664.028 / KAR
Physical principles of food preservation / Marcus Karel, Daryl B. Lund. - 2nd ed., rev. and expanded. - N.Y. : Marcel Dekker, c2003. - xxii, 603 p. : ill. ; 24 cm. - Food science and technology ; 129 .
Foreword. - Preface to the Second Edition. - Preface to the First Edition. - Pt. I. Principles. 1. Thermodynamics. 2. Reaction Kinetics. 3. Heat Transfer in Food. 4. Mass Transfer in Food Preservation Processes. 5. Water Activity and Food Preservation. - Pt. II. Preservation Processes. 6. Heat Processing. 7. Storage at Chilling Temperatures. 8 Freezing. 9. Concentration. 10. Dehydration. 11. Nonthermal Methods. 12. Protective Packaging. - Index.
0824740637 (hbk.)
Food--Preservation.
664.028 / KAR