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A complete course in canning and related processes. Book III, Processing procedures for canned food products.
This book contains specific procedures for more than 210 canned food products, and for salad dressing and pickle products. It covers the microbiology of food, heat penetration, metal containers, glass and plastic containers, aseptic packaging, and ingredients ranging from food additives to sweetener...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Baltimore, Maryland :
CTI Publications, Inc.,
1996.
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| Edición: | Thirteenth edition / |
| Temas: | |
| Acceso en línea: | Texto completo |