Handbook of Food Engineering Practice - Valentas, Kenneth J. a Rotstein, Enrique a Singh, R. Paul (University of California, Davis, USA)

Defines and explains essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. This work provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life.