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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 |
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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 |