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A Complete Course in Canning and Related Processes : Processing Procedures for Canned Food Products.

Author: D L Downing
Publisher: Oxford : Elsevier Science, 2013.
Edition/Format:   eBook : Document : English : 13th edView all editions and formats
Summary:
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Downing, D L.
A Complete Course in Canning and Related Processes : Processing Procedures for Canned Food Products.
Oxford : Elsevier Science, ©2013
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: D L Downing
ISBN: 9781845696214 1845696212
OCLC Number: 1055144576
Notes: BONED CHICKEN OR TURKEY.
Description: 1 online resource (615 pages)
Contents: Front Cover --
Processing Procedures for Canned Food Products --
Copyright Page --
Table of Contents --
A COMPLETE COURSE IN CANNING --
PREFACE --
This Book Belongs To: --
INTRODUCTION --
HISTORICAL AND BASIC INFORMATION ON CANNING --
WHY THIS BOOK? --
A BRIEF HISTORY OF CANNING TECHNOLOGY --
CHAPTER 1. Canning of Vegetables --
ARTICHOKES --
ASPARAGUS --
BEANS, GREEN AND WAX --
BEANS, LIMA --
BEAN SALAD OR "THREE BEAN" SALAD --
BEETS --
BROCCOLI --
CABBAGE --
CARROTS --
CARROTS AND PEAS --
CAULIFLOWER --
CELERY --
CORN --
WHOLE GRAIN CORN --
VACUUM PACK WHOLE KERNEL CORN --
CREAM STYLE CORN. AN ALTERNATE PROCESS FOR CREAM STYLE CORN --
CANNING OF CREAM STYLE CORN IN NO. 10 CANS --
CORN ON THE COB-VACUUM PACKED --
GREENS --
MIXED VEGETABLFS --
MUSHROOMS --
ACKNOWLEDGMENTS --
OKRA --
ONIONS --
PEAS --
CANNING OF PEAS IN NO. 10 CANS --
PIMIENTOS --
POTATOES, WHITE --
SWEET POTATOES --
ACKNOWLEDGEMENTS --
PUMPKIN AND SQUASH --
RHUBARB --
SAUERKRAUT --
ACKNOWLEDGEMENTS --
SPINACH --
SUCCOTASH --
TRIPLE SUCCOTASH --
PROCESSING OF TOMATOES IS TREATED SEPARATELY AS CHAPTER 12 OF THIS BOOK --
ACKNOWLEDGEMENT --
CHAPTER 2. Canning of Fruits --
PACKING MEDIA FOR CANNED FRUlT (SYRUP) --
APPLES. APPLES, WHOLE, FOR DUMPLINGS --
BAKED AND GLAZED APPLES --
APPLESAUCE --
ACKNOWLEDGEMENTS --
APRICOTS --
BANANA PUREE --
BLACKBERRIES --
BLUEBERRIES --
WILD AND NORTHERN CULTIVATED BLUEBERRIES --
SOUTHERN CULTIVATED BLUEBERRIES --
CHERRIES, RED SOUR PITTED --
CHERRIES, SWEET --
CRANBERRY SAUCE --
FIGS --
FRUIT COCKTAIL --
FRUITS FOR SALAD --
GOOSEBERRIES --
GRAPEFRUIT --
ACKNOWLEDGEMENTS --
LOGANBERRIES --
RIPE OLIVES --
PEACHES --
WHOLE PEACHES --
PEARS --
PINEAPPLE --
CRUSHED PINEAPPLE --
PLUMS --
PRUNES, DRIED --
STRAWBERRIES --
RASPBERRIES --
ACKNOWLEDGEMENTS. CHAPTER 3. Canning of Juices, Fruit Drinks and Water --
APPLE JUICE --
APPLE JUICE EXTRACTION --
ACKNOWLEDGEMENT --
ACKNOWLEDGEMENTS --
FRUlT NECTARS --
GRAPE JUICE --
GRAPEFRUIT JUICE --
CONCENTRATED GRAPEFRUIT JUICE --
BLENDED CRAPEFRUIT JUICE AND ORANCE JUICE --
KRAUT JUICE --
LEMON JUICE --
ACKNOWLEDGEMENTS --
ORANGE JUICE --
ACKNOWLEDGEMENTS --
PINEAPPLE JUICE --
CANNED FRUIT DRINKS --
ISOTONIC (ELECTROLYTE) DRINKS --
HOT FILLING JUICES AND JUICE DRINKS IN PLASTIC CONTAINERS --
COMMERCIALLY STERILE COLD FILLING CITRUS JUICES AND DRINKS IN GLASS CONTAINERS --
ACKNOWLEDGEMENTS. BOTTLED AND CANNED WATER --
CHAPTER 4. Canning of Dry Pack Products --
PORK AND BEANS (BEANS WlTH PORK) --
BEANS IN BRINE OR SAUCE --
RED KIDNEY BEANS --
DRIED LIMA BEANS --
HOMINY --
DRY PEAS --
DRY FIELD PEAS --
GARBANZO OR CHICK PEAS --
CANNING OF SPAGHETTI --
CANNING OF TAMALES --
ACKNOWLEDGEMENTS --
CHAPTER 5. Canning of Marine Products --
CLAM MEAT --
CRAB MEAT --
FISH FILLETS --
FISH FLAKES --
LOBSTER MEAT --
OYSTERS --
ROE, SHAD --
HERRING ROE --
SALMON --
SARDINES --
SHRIMP --
TUNA --
ACKNOWLEDGEMENTS --
CHAPTER 6. Canning of Meat and Poultry Products --
MEAT PRODUCTS --
POULTRY PRODUCTS.

Abstract:

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages. Dr Donald Downing, Professor of food processing, New York Agricultural E.

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