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

Author: Susan Featherstone
Publisher: Cambridge, England : Woodhead Publishing, 2015. ©2015
Series: Woodhead Publishing in food science, technology, and nutrition, Number 281.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Complete course in canning and related processes. Volume 2, Microbiology, packaging, HACCP and ingredients.
Cambridge, England : Woodhead Publishing, c2015
xxxiv, 341 pages
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Susan Featherstone
ISBN: 9780857096869 0857096869
OCLC Number: 903237864
Description: 1 online resource.
Contents: Part One: Fruit, vegetables and pulses 1. Canning of Vegetables 2. Canning of Fruit 3. Canning of Juices, Fruit Drinks and Water 4. Canning with Pulses and Pasta 5. Canned Tomato Products Part Two: Meat, fish and milk 6. Canning of Fish and Seafood 7. Canning of Meat and Poultry 8. Canning of Milk Products Part Three: Canning of Preserves and Pickles 9. Jams, Jellies and Related Products 10. Canning of Pickled Products 11. Mayonnaise and Salad Dressing Products 12. Packing Dry or Reduced Water Activity Products Part Four: Canning of Composite Products 13. Canning of Soup 14. Manufacture of Canned Baby Foods 15. Canning of Salads
Series Title: Woodhead Publishing in food science, technology, and nutrition, Number 281.
Responsibility: Revised by Susan Featherstone.

Abstract:

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.

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"This major new edition continues the esteemed reputation of the title, with extensively revised and expanded coverage. The book remains a key technical reference for R&D managers within the food Read more...

 
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