Food preservation techniques:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Publ.
2003
Boca Raton [u.a.] CRC Pr. |
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVII, 581 S. Ill., graph. Darst. |
| ISBN: | 185573530X 0849317576 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV017719558 | ||
| 003 | DE-604 | ||
| 005 | 20031215 | ||
| 007 | t | ||
| 008 | 031212s2003 ad|| |||| 00||| eng d | ||
| 020 | |a 185573530X |9 1-85573-530-X | ||
| 020 | |a 0849317576 |9 0-8493-1757-6 | ||
| 035 | |a (OCoLC)56445357 | ||
| 035 | |a (DE-599)BVBBV017719558 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-M49 |a DE-29T | ||
| 082 | 0 | |a 664.028 |2 22 | |
| 084 | |a LEB 120f |2 stub | ||
| 245 | 1 | 0 | |a Food preservation techniques |c ed. by Peter Zeuthen ... |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Cambridge |b Woodhead Publ. |c 2003 | |
| 264 | 1 | |a Boca Raton [u.a.] |b CRC Pr. | |
| 300 | |a XVII, 581 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing in food science and technology | |
| 650 | 4 | |a Food |x Preservation | |
| 650 | 4 | |a Food |x Safety measures | |
| 650 | 0 | 7 | |a Konservierung |0 (DE-588)4114279-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Konservierung |0 (DE-588)4114279-2 |D s |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Zeuthen, Peter |e Sonstige |4 oth | |
| 856 | 4 | 2 | |m HBZ Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010651618&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-010651618 | ||
Datensatz im Suchindex
| _version_ | 1804130445047103488 |
|---|---|
| adam_text | Titel: Food preservation techniques
Autor: Zeuthen, Peter
Jahr: 2003
Contents
Contributor contact details ............................................. xiii
1 Introduction ...................................................... 1
Part I Ingredients ................................................... 3
2 The use of natural antimicrobials ............................... 5
P. M. Davidson and S. Zivanovic, University of Tennessee, USA
2.1 Introduction .................................................. 5
2.2 Natural antimicrobials from animal sources .................. 7
2.3 Natural antimicrobials from plant sources .................... 10
2.4 Natural antimicrobials from microbial sources ............... 15
2.5 Evaluating the effectiveness of antimicrobials ............... 18
2.6 Key issues in using natural antimicrobials ................... 19
2.7 Future trends ................................................. 23
2.8 Sources of further information and advice ................... 23
2.9 References ................................................... 23
3 Natural antioxidants ............................................. 31
J. Pokorny, Prague Institute of Chemical Technology, Czech Republic
3.1 Introduction .................................................. 31
3.2 Classifying natural antioxidants .............................. 32
3.3 Antioxidants from oilseeds, cereals and grain legumes ....... 34
3.4 Antioxidants from fruits, vegetables, herbs and spices ....... 35
vi Contents
3.5 Using natural antioxidants in food ........................... 37
3.6 Improving antioxidant functionality .......................... 41
3.7 Combining antioxidants with other preservation techniques .. 43
3.8 Future trends ................................................. 44
3.9 Sources of further information and advice ................... 45
3.10 References ................................................... 45
4 Antimicrobial enzymes ........................................... 49
A. S. Meyer, Technical University of Denmark
4.1 Introduction .................................................. 49
4.2 Lysozymes and other lytic enzyme systems .................. 51
4.3 Lactoperoxidase .............................................. 56
4.4 Glucose oxidase and other enzyme systems .................. 59
4.5 Combining antimicrobial enzymes with other preservation
techniques .................................................... 61
4.6 Future trends ................................................. 64
4.7 Sources of further information and advice ................... 66
4.8 References ................................................... 66
5 Combining natural antimicrobial systems with other
preservation techniques: the case of meat ....................... 71
P. Paulsen and F. J. M. Smulders, University of Veterinary
Medicine Vienna, Austria
5.1 Introduction .................................................. 71
5.2 Microbial contamination of meat ............................ 72
5.3 Using organic acids to control microbial contamination ..... 75
5.4 Regulatory and safety issues ................................. 80
5.5 Combining organic acids with other preservation
techniques .................................................... 82
5.6 Conclusion ................................................... 84
5.7 References ................................................... 85
6 Edible coatings ................................................... 90
H. J. Park, Korea University
6.1 Introduction: the development of edible coatings ............ 90
6.2 How edible coatings work: controlling internal gas
composition .................................................. 92
6.3 Selecting edible coatings ..................................... 92
6.4 Gas permeation properties of edible coatings ................ 92
6.5 Wettability and coating effectiveness ........................ 95
6.6 Determining diffusivities of fruits ............................ 97
6.7 Measuring internal gas composition of fruits ................. 100
6.8 Future trends ................................................. 100
6.9 References ................................................... 102
Contents vii
Part II Traditional preservation technologies 107
7 The control of pH ................................................ 109
F.-K. Liicke, University of Applied Sciences (Fulda), Germany
7.1 Introduction .................................................. 109
7.2 The effect of pH on cellular processes ....................... 110
7.3 Combining pH control with other preservation techniques ... 112
7.4 The effect of pH on the growth and survival of foodborne
pathogens .................................................... 113
7.5 The use of pH control to preserve dairy, meat and fish
products ...................................................... 114
7.6 The use of pH control to preserve vegetable, fruits, sauces
and cereal products .......................................... 118
7.7 Future trends ................................................. 121
7.8 References ................................................... 122
8 The control of water activity .................................... 126
S.M. Alzamora, Universidad de Buenos Aires, Argentina, M.S.
Tapia, Universidad Central de Venezuela, A. Lopez-Malo and
J. Welti-Chanes, Universidad de Los Americas, Mexico
8.1 Introduction .................................................. 126
8.2 The concept of water activity ................................ 127
8.3 Water activity, microbial growth, death and survival ........ 129
8.4 Combining control of water activity with other preservation
techniques ................................................... 134
8.5 Applications: fully hydrated, intermediate and high moisture
foods ......................................................... 135
8.6 Measurement and prediction of water activity in foods ...... 142
8.7 Future trends ................................................. 148
8.8 Sources of further information and advice ................... 149
8.9 References ................................................... 149
9 Developments in conventional heat treatment .................. 154
G. Bown, Alcan Packaging, UK
9.1 Introduction .................................................. 154
9.2 Thermal technologies: cookers ............................... 154
9.3 Thermal technologies: retorts ................................ 157
9.4 Using plastic packaging in retort operations ................. 162
9.5 Dealing with variables during processing .................... 167
9.6 The strengths and weaknesses of batch retorts ............... 173
9.7 Future trends ................................................. 175
9.8 Sources of further information and advice ................... 176
9.9 References ................................................... 178
viii Contents
10 Combining heat treatment, control of water activity and
pressure to preserve foods ....................................... 179
L. Beney, J.M. Perrier-Comet, F. Fine and P. Gervais,
ENSBANA (Universite de Bourgogne), France
10.1 Introduction .................................................. 179
10.2 The thermal destruction of microorganisms .................. 179
10.3 The effects of dehydration and hydrostatic pressure on
microbial thermotolerance ................................... 182
10.4 Temperature variation and microbial viability ............... 187
10.5 Combining heat treatment, hydrostatic pressure and water
activity ....................................................... 191
10.6 Conclusions .................................................. 197
10.7 References ................................................... 198
11 Combining traditional and new preservation techniques to
control pathogens: the case of E. coli ........................... 204
V. K. Juneja, US Department of Agriculture
11.1 Introduction .................................................. 204
11.2 Pathogen growth conditions: the case of E. coli ............. 205
11.3 The heat resistance of E. coli ................................ 209
11.4 Problems in combining traditional preservation techniques .. 212
11.5 Combining traditional and new preservation techniques ..... 216
11.6 Conclusions and future trends ................................ 219
11.7 References ................................................... 221
12 Developments in freezing ........................................ 228
C. Kennedy, NutriFreeze Ltd, UK
12.1 Introduction .................................................. 228
12.2 Pre-treatments ................................................ 229
12.3 Developments in conventional freezer technology ........... 232
12.4 The use of pressure in freezing .............................. 233
12.5 Developments in packaging .................................. 234
12.6 Cryoprotectants .............................................. 235
12.7 References ................................................... 236
Part III Emerging preservation techniques ......................... 241
13 Biotechnology and reduced spoilage ............................. 243
J. R. Botella, University of Queensland, Australia
13.1 Introduction: mechanisms of post-harvest spoilage in plants . 243
13.2 Methods for reducing spoilage in fruits ...................... 244
13.3 Methods for reducing spoilage in vegetables ................. 249
13.4 Enhancing plant resistance to diseases and pests ............. 251
13.5 Future trends ................................................. 255
Contents ix
13.6 Sources of further information and advice ................... 256
13.7 References ................................................... 257
14 Membrane filtration techniques in food preservation .......... 263
A. S. Grandison, The University of Reading, UK
14.1 Introduction .................................................. 263
14.2 General principles of membrane processing .................. 264
14.3 Filtration equipment ......................................... 271
14.4 Using membranes in food preservation ...................... 276
14.5 Future trends ................................................. 281
14.6 Sources of further information and advice ................... 282
14.7 References ................................................... 282
14.8 Acknowledgement ........................................... 283
15 High-intensity light ............................................... 284
S. Green, N. Basaran and B. G. Swanson, Washington State University,
USA
15.1 Introduction .................................................. 284
15.2 Process and equipment ....................................... 287
15.3 Microbial inactivation ........................................ 289
15.4 Inactivation of pathogens and spoilage bacteria .............. 292
15.5 Applications, strengths and weaknesses ...................... 296
15.6 Sources of further information and advice ................... 299
15.7 References ................................................... 301
16 Ultrasound as a preservation technology ........................ 303
T.J. Mason and L. Paniwnyk, University of Coventry, UK and
F. Chemat, University of Reunion, France
16.1 Introduction .................................................. 303
16.2 Principles: acoustic cavitation ................................ 305
16.3 Ultrasound as a preservation technology ..................... 311
16.4 Ultrasonic inactivation of microorganisms, spores and
enzymes ..................................................... 317
16.5 Ultrasound in combination with other preservation
techniques ................................................... 323
16.6 Ultrasonic equipment ........................................ 328
16.7 Conclusions .................................................. 332
16.8 References ................................................... 333
17 Modified atmosphere packaging (MAP) ......................... 338
B. Ooraikul, University of Alberta, Canada
17.1 Introduction .................................................. 338
17.2 The use of MAP to preserve foods .......................... 339
17.3 MAP gases ................................................... 344
17.4 Packaging materials .......................................... 347
x Contents
17.5 Quality assurance ............................................ 348
17.6 Using MAP and other techniques to preserve fresh and
minimally processed produce ................................ 349
17.7 Using MAP and other techniques to preserve processed meat,
bakery and other products .................................... 351
17.8 Future trends ................................................. 354
17.9 References ................................................... 355
18 Pulsed electric fields ............................................. 360
L Picart and J-C. Cheftel, Universite des Sciences et Techniques du
Languedoc, France
18.1 Introduction .................................................. 360
18.2 Principles and technology .................................... 361
18.3 Mechanisms of microbial inactivation ....................... 370
18.4 Critical factors determining microbial inactivation ........... 377
18.5 Combinations with other preservation techniques ............ 388
18.6 Effects on enzymes .......................................... 394
18.7 Effects on food proteins ..................................... 401
18.8 Effects on vitamins and other quality attributes of foods ..... 403
18.9 Strengths and weaknesses as a preservation technology ...... 406
18.10 Applications ................................................. 411
18.11 Acknowledgements .......................................... 415
18.12 References ................................................... 416
18.13 Patents ....................................................... 425
19 High hydrostatic pressure technology in food preservation ___ 428
Indrawati, A. Van Loey, C. Smout and M. Hendrickx,
Katholieke Universiteit Leuven, Belgium
19.1 Introduction .................................................. 428
19.2 Principles and technologies .................................. 429
19.3 Effects of high pressure on microorganisms ................. 433
19.4 Effects of high pressure on quality-related enzymes ......... 434
19.5 Effects of high pressure on nutritional and colour quality ___ 437
19.6 Effects of high pressure on water-ice transition of foods ..... 438
19.7 Future trends ................................................. 440
19.8 Sources of further information and advice ................... 441
19.9 Acknowledgements .......................................... 441
19.10 References ................................................... 441
Part IV Assessing preservation requirements ...................... 449
20 Modelling food spoilage .......................................... 451
J. Sutherland, London Metropolitan University, UK
20.1 Introduction: spoilage mechanisms ........................... 451
Contents xi
20.2 Approaches to spoilage modelling ........................... 452
20.3 Developing spoilage models ................................. 454
20.4 Measurement techniques ..................................... 458
20.5 Constructing models ......................................... 463
20.6 Applications of spoilage models ............................. 464
20.7 Limitations of models ........................................ 465
20.8 Future trends ................................................. 467
20.9 Sources of further information and advice ................... 469
20.10 References ................................................... 470
21 Modelling applied to foods: predictive micobiology for solid
food systems ...................................................... 475
E.J. Dens and J.F. Van Impe, Katholieke Universiteit Leuven, Belgium
21.1 Introduction .................................................. 475
21.2 Microbial growth in solid food systems: colony dynamics ... 476
21.3 Factors affecting microbial growth ........................... 478
21.4 Microbial growth dynamics: cell level ....................... 482
21.5 Microbial growth dynamics: colony level .................... 486
21.6 Evaluating types of model ................................... 489
21.7 Selecting the right modelling approach ...................... 496
21.8 Conclusions and future trends ................................ 499
21.9 Sources of further information and advice ................... 501
21.10 References ................................................... 502
22 Modelling applied to processes: the case of thermal
preservation ...................................................... 507
M. Peleg, University of Massachusetts, USA
22.1 Introduction .................................................. 507
22.2 Understanding thermal inactivation .......................... 509
22.3 Modelling microbial death and survival ...................... 510
22.4 Simulating thermal processes ................................ 513
22.5 Using models to improve food safety and quality ............ 517
22.6 Conclusions .................................................. 521
22.7 References ................................................... 522
23 Food preservation and the development of microbial resistance 524
S. Brul and F.M. Klis, University of Amsterdam, The Netherlands,
D. Knorr, Berlin University of Technology, Germany, T. Abee,
Wageningen University, The Netherlands and S. Notermans, TNO
Nutrition and Food Research, The Netherlands
23.1 Introduction .................................................. 524
23.2 Methods of food preservation ................................ 527
23.3 Preservation techniques and food safety ..................... 531
23.4 Understanding microbial adaptation to stress ................ 534
23.5 Future trends ................................................. 540
xii Contents
23.6 Sources of further information and advice ................... 543
23.7 Acknowledgements .......................................... 544
23.8 References ................................................... 544
24 Monitoring the effectiveness of food preservation ............... 552
P. Zeuthen. Consultant. Denmark and L. Bogh-Sorensen, Danish
Veterinary and Food Administration
24.1 Introduction .................................................. 552
24.2 HACCP and other monitoring systems ....................... 553
24.3 Instrumentation for monitoring the effectiveness of food
preservation during processing ............................... 556
24.4 Monitoring the effectiveness of food preservation during
storage and distribution ...................................... 559
24.5 Future trends ................................................. 565
24.6 References ................................................... 565
Index.................................................................... 567
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV017719558 |
| classification_tum | LEB 120f |
| ctrlnum | (OCoLC)56445357 (DE-599)BVBBV017719558 |
| dewey-full | 664.028 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.028 |
| dewey-search | 664.028 |
| dewey-sort | 3664.028 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie |
| edition | 1. publ. |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01594nam a2200433 c 4500</leader><controlfield tag="001">BV017719558</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20031215 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">031212s2003 ad|| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">185573530X</subfield><subfield code="9">1-85573-530-X</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0849317576</subfield><subfield code="9">0-8493-1757-6</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)56445357</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV017719558</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield><subfield code="a">DE-29T</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.028</subfield><subfield code="2">22</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 120f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food preservation techniques</subfield><subfield code="c">ed. by Peter Zeuthen ...</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">1. publ.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge</subfield><subfield code="b">Woodhead Publ.</subfield><subfield code="c">2003</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Boca Raton [u.a.]</subfield><subfield code="b">CRC Pr.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XVII, 581 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Woodhead Publishing in food science and technology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Preservation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Safety measures</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Konservierung</subfield><subfield code="0">(DE-588)4114279-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Konservierung</subfield><subfield code="0">(DE-588)4114279-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zeuthen, Peter</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">HBZ Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010651618&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-010651618</subfield></datafield></record></collection> |
| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV017719558 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T19:21:08Z |
| institution | BVB |
| isbn | 185573530X 0849317576 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-010651618 |
| oclc_num | 56445357 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-29T |
| owner_facet | DE-M49 DE-BY-TUM DE-29T |
| physical | XVII, 581 S. Ill., graph. Darst. |
| publishDate | 2003 |
| publishDateSearch | 2003 |
| publishDateSort | 2003 |
| publisher | Woodhead Publ. CRC Pr. |
| record_format | marc |
| series2 | Woodhead Publishing in food science and technology |
| spelling | Food preservation techniques ed. by Peter Zeuthen ... 1. publ. Cambridge Woodhead Publ. 2003 Boca Raton [u.a.] CRC Pr. XVII, 581 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Food Preservation Food Safety measures Konservierung (DE-588)4114279-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Konservierung (DE-588)4114279-2 s DE-604 Zeuthen, Peter Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010651618&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food preservation techniques Food Preservation Food Safety measures Konservierung (DE-588)4114279-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4114279-2 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | Food preservation techniques |
| title_auth | Food preservation techniques |
| title_exact_search | Food preservation techniques |
| title_full | Food preservation techniques ed. by Peter Zeuthen ... |
| title_fullStr | Food preservation techniques ed. by Peter Zeuthen ... |
| title_full_unstemmed | Food preservation techniques ed. by Peter Zeuthen ... |
| title_short | Food preservation techniques |
| title_sort | food preservation techniques |
| topic | Food Preservation Food Safety measures Konservierung (DE-588)4114279-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food Preservation Food Safety measures Konservierung Lebensmittel Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010651618&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT zeuthenpeter foodpreservationtechniques |