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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Downing, Donald L., 1931- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Baltimore, Maryland : CTI Publications, Inc., 1996.
Edición:Thirteenth edition /
Temas:
Canning and preserving.
Conservation et mise en conserves.
TECHNOLOGY & ENGINEERING > Food Science.
Canning and preserving
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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