Uniform Title Conserve appertisée. English. Title Food canning technology / edited by Jean Larousse, Bruce E. Brown

Published New York : Wiley-VCH Publishers, [1997] ©1997

Copies

Location	Call no.	Vol.	Availability
MELB	664.0282 Lar/Fct		AVAILABLE

Description xx, 719 pages : illustrations ; 24 cm Contents Machine derived contents note: Partial table of contents: -- Raw Materials. -- Meat and Fish. -- Fruit and Vegetables. -- Microbiological Aspects. -- Thermobacteriology. -- Reception And Preparation Of Raw Materials. -- Reception and Preparation of Fruit and Vegetables. -- Preparation of Meat and Meat Products. -- Containers for Canned Foods. -- Controlling Container Quality. -- Thermal Processing. -- Determination of Heat Penetration Parameters. -- Thermal Processing Equipment and Systems. -- Postprocess Product Handling And Quality. -- Postprocess Container Handling and Storage. -- Quality Assurance of the End Product. -- Appendices. -- Index Bibliography Includes bibliographical references and index Subject Canning and preserving. Author Brown, Bruce E. Larousse, Jean. LC no. 96022781 ISBN 0471186104 (alk. paper)

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