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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 |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing,
2015.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 281. |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
MARC
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|---|---|---|---|
| 001 | SCIDIR_ocn903237864 | ||
| 003 | OCoLC | ||
| 005 | 20231120111940.0 | ||
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| 007 | cr |n||||||||| | ||
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| 019 | |a 898842015 | ||
| 020 | |a 9780857096869 |q (electronic bk.) | ||
| 020 | |a 0857096869 |q (electronic bk.) | ||
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| 020 | |z 9780857096791 | ||
| 020 | |z 9780857096784 | ||
| 020 | |z 0857096788 | ||
| 020 | |z 9781322461250 | ||
| 020 | |z 1322461252 | ||
| 035 | |a (OCoLC)903237864 |z (OCoLC)898842015 | ||
| 050 | 4 | |a TX603 |b .C667 2015eb | |
| 082 | 0 | 4 | |a 664.0282 |2 23 |
| 245 | 0 | 2 | |a A Complete Course in Canning and Related Processes. |n Volume 2, |p Microbiology, Packaging, HACCP and Ingredients / |c revised by Susan Featherstone. |
| 264 | 1 | |a Cambridge, England : |b Woodhead Publishing, |c 2015. | |
| 264 | 4 | |c �2015 | |
| 300 | |a 1 online resource (341 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing Series in Food Science, Technology and Nutrition ; |v Number 281 | |
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 505 | 0 | |a Part One : Microbiological hazards and process control. 1. Microbiology of canned foods -- 2. Spoilage of canned foods -- 3. Heat penetration determinations and thermal process calculations -- 4. Optimising retort operations for canned goods -- Part Two : Containers and ingredients. 5. Metal containers for canned foods -- 6. Glass and plastic containers for canned foods -- 7. Retortable flexible containers for food packaging -- 8. Ingredients used in the preparation of canned foods -- Part Three : Safety and quality. 9. Hazard analysis and critical control point (HACCP) systems in food canning -- 10. In-plant quality control in food canning operations -- 11. Dealing with consumer complaints and market recalls in food canning. | |
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed January 07, 2015). | |
| 520 | |a 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. | ||
| 650 | 0 | |a Canning and preserving. | |
| 650 | 6 | |a Conservation et mise en conserves. |0 (CaQQLa)201-0016632 | |
| 650 | 7 | |a Canning and preserving |2 fast |0 (OCoLC)fst00845860 | |
| 700 | 1 | |a Featherstone, Susan, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Complete course in canning and related processes. Volume 2, Microbiology, packaging, HACCP and ingredients. |d Cambridge, England : Woodhead Publishing, �2015 |h xxxiv, 341 pages |k Woodhead Publishing in food science, technology, and nutrition ; Number 281 |z 9780857096784 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 281. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780857096791 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780857096784 |z Texto completo |