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A Complete Course in Canning and Related Processes. Volume 2, Microbiology, Packaging, HACCP and Ingredients /
A Complete Course in Canning and Related Processes: Volume 2, Microbiology, Packaging, HACCP and Ingredients, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from su...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing,
2015.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 281. |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
| Sumario: | A Complete Course in Canning and Related Processes: Volume 2, Microbiology, Packaging, HACCP and Ingredients, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics. |
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| Descripción Física: | 1 online resource (341 pages) |
| Bibliografía: | Includes bibliographical references at the end of each chapters and index. |
| ISBN: | 9780857096869 0857096869 |