000			01649cam a22004217a 4500
001			27725
005			20230423231244.0
008			121203s2008 nyua b 001 0 eng d
020			_a9780387722498 (alk. paper)
020			_a0387722491 (alk. paper)
049			_bPITLIB
050	0	0	_aTP371.2 _b.H724 2008
100	1		_aHoldsworth, S. D. _936643
245	1	0	_aThermal processing of packaged foods / _cDonald Holdsworth and Ricardo Simpson _h[book]
250			_a2nd ed.
260			_aNew York : _bSpringer, _cc2008. _94430
300			_axv, 407 p. : _bill. + _e1 CD-ROM (4 3/4 in.)
449		0	_a•w001– New Arrivals- Dec. 2012
490	0		_aFood engineering series
504			_aIncludes bibliographical references and index
650		0	_aFood _xEffect of heat on _94458
650		0	_aFood _xPackaging
690		4	_a0013 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร FBM (ป.ตรี) _932
700	1		_aSimpson, Ricardo _936644
942			_cBK
970			_l1. _tIntroduction _pp. 1
970			_l2. _tHeat transfer _pp. 14
970			_l3. _tKinetics of thermal processing _pp. 87
970			_l4. _tSterilization, pasteurization and cooking criteria _pp. 123
970			_l5. _tHeat penetration in packaged foods _pp. 142
970			_l6. _tProcess evaluation techniques _pp. 176
970			_l7. _tQuality optimization _pp. 239
970			_l8. _tEngineering aspects of thermal processing _pp. 270
970			_l9. _tRetort control _pp. 325
970			_l10. _tSafety aspects of thermal processing _pp. 354
988			_c27725
999			_c27725 _d27725