A Complete Course in Canning and Related Processes. Volume 2, Microbiology, Packaging, HACCP and Ingredients /
A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, 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...
| Other Authors: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge, England :
Woodhead Publishing,
2015.
|
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 281. |
| Subjects: | |
| Online Access: | View fulltext via EzAccess View fulltext via EzAccess |
| Summary: | A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, 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 successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics. |
|---|---|
| Physical Description: | 1 online resource |
| Bibliography: | Includes bibliographical references at the end of each chapters and index. |
| ISBN: | 9780857096869 0857096869 |