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A complete course in canning and related processes. Book II, Microbiology, packaging, HACCP & ingredients.
This book covers microbiology of canned foods, packaging, quality control, HAACP standards (for identifying food-related health hazards), computer-aided manufacturing, and ingredients, as they apply to food processing, and particularly to canning.
| 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_ocn879866485 | ||
| 003 | OCoLC | ||
| 005 | 20231117044945.0 | ||
| 006 | m o d | ||
| 007 | cr un|---uuuua | ||
| 008 | 140429s1996 mduad 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 867318581 |a 906713272 | ||
| 020 | |a 9781845696207 |q (electronic book) | ||
| 020 | |a 1845696204 |q (electronic book) | ||
| 020 | |z 9781845696054 | ||
| 020 | |z 0930027272 | ||
| 020 | |z 1845696050 | ||
| 035 | |a (OCoLC)879866485 |z (OCoLC)867318581 |z (OCoLC)906713272 | ||
| 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 II, |p Microbiology, packaging, HACCP & ingredients. |
| 246 | 3 | 0 | |a Microbiology, packaging, HACCP & ingredients |
| 246 | 3 | |a Microbiology, packaging, HACCP and ingredients | |
| 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 (xvii, 489 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 indexes. | ||
| 505 | 0 | |a Chapter 1. Microbiology of canned foods -- chapter 2. Heat penetration determinations and thermal process calculations -- chapter 3. Metal containers for canned foods -- chapter 4. Glass and plastic containers -- chapter 5. Retortable flexible containers -- chapter 6. Packages for aseptic packaging -- chapter 7. In-plant quality control -- chapter 8. Hazard analysis and critical control point inspection (HACCP) -- chapter 9. Consumer complaints and market recall -- chapter 10. Computer-integrated manufacturing -- chapter 11. Ingredients. | |
| 520 | |a This book covers microbiology of canned foods, packaging, quality control, HAACP standards (for identifying food-related health hazards), computer-aided manufacturing, and ingredients, as they apply to food processing, and particularly to canning. | ||
| 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 II, Microbiology, packaging, HACCP & ingredients. |b Thirteenth edition. |d Baltimore, Maryland : CTI Publications, Inc., 1996 |z 1845696050 |z 9781845696054 |w (OCoLC)782056133 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845696054 |z Texto completo |