Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : électronique
Titre(s) : A Complete Course in Canning and Related Processes. Volume 2, Microbiology, Packaging, HACCP and Ingredients [Texte électronique] / Revised by Susan Featherstone
Publication : Cambridge, England : Woodhead Publishing, cop. 2015
Description matérielle : 1 online resource
Collection : Woodhead Publishing Series in Food Science, Technology and Nutrition ; Number 281
Note(s) : Includes bibliographical references at the end of each chapters and index. - Online resource; title from PDF title page (ebrary, viewed January 07, 2015).
A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures
for Canned Food Products, 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
Autre(s) auteur(s) : Featherstone, Susan. Fonction indéterminée
Sujet(s) : Conservation et mise en conserves
Indice(s) Dewey :
664.028 2 (23e éd.) = Mise en conserve (technologie des aliments)
Identifiants, prix et caractéristiques : ISBN 9780857096784 . - ISBN 9780857096791
Identifiant de la notice : ark:/12148/cb447248286
Notice n° :
FRBNF44724828
(notice reprise d'un réservoir extérieur)
