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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...

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Bibliographic Details
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.
Electronic books.
Online Access:View fulltext via EzAccess
View fulltext via EzAccess
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245 0 2 |a A Complete Course in Canning and Related Processes.  |n Volume 2,  |p Microbiology, Packaging, HACCP and Ingredients /  |c revised by Susan Featherstone. 
264 1 |a Cambridge, England :  |b Woodhead Publishing,  |c 2015. 
264 4 |c ©2015 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing Series in Food Science, Technology and Nutrition ;  |v Number 281 
504 |a Includes bibliographical references at the end of each chapters and index. 
588 0 |a Online resource; title from PDF title page (ebrary, viewed January 07, 2015). 
520 |a 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. 
650 0 |a Canning and preserving. 
650 7 |a Canning and preserving.  |2 fast  |0 (OCoLC)fst00845860 
655 4 |a Electronic books. 
700 1 |a Featherstone, Susan,  |e editor. 
776 0 8 |i Print version:  |t Complete course in canning and related processes. Volume 2, Microbiology, packaging, HACCP and ingredients.  |d Cambridge, England : Woodhead Publishing, ©2015  |h xxxiv, 341 pages  |k Woodhead Publishing in food science, technology, and nutrition ; Number 281  |z 9780857096784 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 281. 
856 4 0 |z View fulltext via EzAccess  |u http://ezaccess.library.uitm.edu.my/login?url=https://www.sciencedirect.com/science/book/9780857096791 
856 4 0 |z View fulltext via EzAccess  |u http://ezaccess.library.uitm.edu.my/login?url=https://www.sciencedirect.com/science/book/9780857096784 

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