A Complete Course in Canning and Related Processes

A Complete Course in Canning and Related Processes

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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.Virus (0.01a€“0.1 I¼m) Bacteria cell (0.5a€“0 I¼m) Mould cell (10a€“50 I¼m) Yeast cell cell (4a€“8 I¼m) Figure 1.1 Diagram showing the relative size of micro-organisms. Animal ... Yeasts ferment barley into beer, grapes into wine, and cause bread to rise.

Title:A Complete Course in Canning and Related Processes
Author:Susan Featherstone
Publisher:Woodhead Publishing - 2014-12-03


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