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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 |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Baltimore, Maryland :
CTI Publications, Inc.,
1996.
|
| Edición: | Thirteenth edition / |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn879866455 | ||
| 003 | OCoLC | ||
| 005 | 20231117044945.0 | ||
| 006 | m o d | ||
| 007 | cr un|---uuuua | ||
| 008 | 140429s1996 mdua ob 001 0 eng d | ||
| 040 | |a GGVRL |b eng |e rda |e pn |c GGVRL |d OCLCO |d OCLCF |d OCLCQ |d YDXCP |d EBLCP |d N$T |d OPELS |d DEBSZ |d OCLCQ |d D6H |d OCLCQ |d S2H |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 867318582 |a 906713016 | ||
| 020 | |a 9781845696214 |q (electronic book) | ||
| 020 | |a 1845696212 |q (electronic book) | ||
| 020 | |z 9781845696061 | ||
| 020 | |z 0930027280 | ||
| 020 | |z 1845696069 | ||
| 035 | |a (OCoLC)879866455 |z (OCoLC)867318582 |z (OCoLC)906713016 | ||
| 050 | 4 | |a TP371.3 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664.0282 |2 23 |
| 245 | 0 | 2 | |a A complete course in canning and related processes. |n Book III, |p Processing procedures for canned food products. |
| 246 | 3 | 0 | |a Processing procedures for canned food products |
| 250 | |a Thirteenth edition / |b rev. and enlarged by Donald 1. Downing, Ph. D., Professor of Food Processing, New York State Agricultural Experiment Station, Cornell University, Geneva, New York. | ||
| 264 | 1 | |a Baltimore, Maryland : |b CTI Publications, Inc., |c 1996. | |
| 300 | |a 1 online resource (xiv, 600 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Chapter 1. Canning of vegetables -- chapter 2. Canning of fruits -- chapter 3. Canning of juices, fruit drinks and water -- chapter 4. Canning of dry pack products -- chapter 5. Canning of marine products -- chapter 6. Canning of meat and poultry products -- chapter 7. Canning of soups -- chapter 8. Preserves (jams), jellies, and related products -- chapter 9. Pickles -- chapter 10. Mayonnaise and salad dressing products -- chapter 11. Manufacture of canned baby foods -- chapter 13. Tomato products -- chapter 13. Evaporated milk -- chapter 14. Canned meat and vegetable salads. | |
| 520 | |a 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 sweeteners and color additives. | ||
| 650 | 0 | |a Canning and preserving. | |
| 650 | 6 | |a Conservation et mise en conserves. |0 (CaQQLa)201-0016632 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Canning and preserving |2 fast |0 (OCoLC)fst00845860 | |
| 700 | 1 | |a Downing, Donald L., |d 1931- |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Complete course in canning and related processes. Book III, Processing procedures for canned food products. |b Thirteenth edition. |d Baltimore, Maryland : CTI Publications, Inc., 1996 |z 1845696069 |z 9781845696061 |w (OCoLC)782056135 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845696061 |z Texto completo |