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.
Call Number: | Libro Electrónico |
---|---|
Other Authors: | |
Format: | Electronic eBook |
Language: | Inglés |
Published: |
Baltimore, Maryland :
CTI Publications, Inc.,
1996.
|
Edition: | Thirteenth edition / |
Subjects: | |
Online Access: | Texto completo |