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Food Canning Technology

Jean Larousse (Editor), Bruce E. Brown (Editor)
ISBN: 978-0-471-18610-6
Hardcover
740 pages
December 1996
List Price: US $338.00
Government Price: US $233.56
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Food Canning Technology (0471186104) cover image
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.

From the Contents:

Meat and Fish/
Fruit and Vegetables/
The Microbiological Aspects/
Thermobacteriology/
Reception and Preparation of Fruit and Vegetables for Canning/
Fruit and Vegetables Preparation -
Practical Applications/
Preparation of Meat and Meat Products/
Preparation of Fish and Shellfish for Canning/
Containers for Canned Foods/
Controlling Container Quality/
Heat Penetration in Canned Foods -
Theoretical Considerations/
Determination of Heat Penetration Parameters/
Thermal Process -
Development, Validation, Adjustment and Control/
Thermal Processing Equipment Systems/
Aseptic Processing and Packaging -
Methods, Equipment and Materials/
Aseptic Processing and Packaging -
Commercial Applications/
Post-Process Container Handling and Storage/
Quality Assurance of End Products
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