A Complete Course in Canning and Related Processes

Volume 2: Microbiology, Packaging, HACCP and Ingredients

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book A Complete Course in Canning and Related Processes by , Elsevier Science
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Author: ISBN: 9780857096869
Publisher: Elsevier Science Publication: December 3, 2014
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780857096869
Publisher: Elsevier Science
Publication: December 3, 2014
Imprint: Woodhead Publishing
Language: English

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students 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 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 labelling 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 others.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students 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 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 labelling 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 others.

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