A complete course in canning and related processes. Book III, Processing procedures for canned food products.

This book contains specific procedures for more than 210 canned food products, and for salad dressing and pickle products. It covers the microbiology of food, heat penetration, metal containers, glass and plastic containers, aseptic packaging, and ingredients ranging from food additives to sweetener...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Downing, Donald L., 1931- (Editor)
Format:	eBook
Language:	English
Published:	Baltimore, Maryland : CTI Publications, Inc., 1996.
Edition:	Thirteenth edition /
Subjects:	Canning and preserving. Conservation et mise en conserves. TECHNOLOGY & ENGINEERING > Food Science. Canning and preserving Electronic books.
Online Access:	Connect to the full text of this electronic book

Description
Summary:	This book contains specific procedures for more than 210 canned food products, and for salad dressing and pickle products. It covers the microbiology of food, heat penetration, metal containers, glass and plastic containers, aseptic packaging, and ingredients ranging from food additives to sweeteners and color additives.
Physical Description:	1 online resource (xiv, 600 pages) : illustrations
Bibliography:	Includes bibliographical references and index.
ISBN:	9781845696214 1845696212