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.

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

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