A Complete Course in Canning and Related Processes. Volume 2, Microbiology, Packaging, HACCP and Ingredients /

A Complete Course in Canning and Related Processes: Volume 2, Microbiology, Packaging, HACCP and Ingredients, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from su...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Featherstone, Susan (Editor)
Format:	eBook
Language:	English
Published:	Cambridge, England : Woodhead Publishing, 2015.
Series:	Woodhead Publishing in food science, technology, and nutrition ; no. 281.
Subjects:	Canning and preserving. Conservation et mise en conserves. Canning and preserving Electronic books.
Online Access:	Connect to the full text of this electronic book