Description

Book Synopsis
Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or growth of the micro-organisms in a particular food to a tolerable level. This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products. Overall the objective of this book is to provide a comprehensive overview of innovations in assessing thermal processes while considering integrated information from the field of microbiology of thermal processes and engineering of these processes. The book has a strong focus on statistical and mathematical methods in order to be a useful reference for food microbiologists, food technologists and engineers.

Progress on Quantitative Approaches of Thermal

    Product form

    £152.99

    Includes FREE delivery

    RRP £203.99 – you save £51.00 (25%)

    Order before 4pm tomorrow for delivery by Wed 1 Jul 2026.

    A Hardback by Vasilis P Valdramidis, Jan F M Van Impe

    1 in stock

      Trusted by thousands of customers. See 2,385+ Customer Reviews

      View other formats and editions of Progress on Quantitative Approaches of Thermal by Vasilis P Valdramidis

      Publisher: Nova Science Publishers Inc
      Publication Date: 01/01/2013
      ISBN13: 9781621008422, 978-1621008422
      ISBN10: 1621008428

      Description

      Book Synopsis
      Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or growth of the micro-organisms in a particular food to a tolerable level. This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products. Overall the objective of this book is to provide a comprehensive overview of innovations in assessing thermal processes while considering integrated information from the field of microbiology of thermal processes and engineering of these processes. The book has a strong focus on statistical and mathematical methods in order to be a useful reference for food microbiologists, food technologists and engineers.

      Recently viewed products

      © 2026 Book Curl

        • American Express
        • Apple Pay
        • Diners Club
        • Discover
        • Google Pay
        • Maestro
        • Mastercard
        • PayPal
        • Shop Pay
        • Union Pay
        • Visa

        Login

        Forgot your password?

        Don't have an account yet?
        Create account