Food Canning Technology by Jean Larousse (English) Hardcover Book

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Características del artículo

Estado
Nuevo: Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin ...
ISBN-13
9780471186106
Book Title
Food Canning Technology
ISBN
9780471186106
Categoría

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Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471186104
ISBN-13
9780471186106
eBay Product ID (ePID)
367310

Product Key Features

Number of Pages
740 Pages
Language
English
Publication Name
Food Canning Technology
Publication Year
1996
Subject
Industries / Food Industry, Chemistry / Industrial & Technical, Methods / Canning & Preserving
Type
Textbook
Author
Bruce E. Brown
Subject Area
Cooking, Science, Business & Economics
Format
Hardcover

Dimensions

Item Height
1.8 in
Item Weight
37.8 Oz
Item Length
9.5 in
Item Width
6.5 in

Additional Product Features

Intended Audience
Scholarly & Professional
LCCN
96-022781
Dewey Edition
21
Illustrated
Yes
Dewey Decimal
664/.0282
Table Of Content
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
Synopsis
Sie erhalten einen umfassenden berblick ber naturwissenschaftliche, technologische und konomische Aspekte der Konservierung von Nahrungsmitteln. Probleme der Stabilit t und Methoden zur Qualit tssicherung von Fleisch-, Fisch-, Gem se-, und Obstkonserven sind die zentralen Themen., Food Canning Technology Edited By Jean Larousse Bruce E. Brown ∗ This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations., Food Canning Technology Edited By Jean Larousse Bruce E. Brown * This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations. * It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods. * Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life., Food Canning Technology Edited By Jean Larousse Bruce E. Brown ∗ This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations. ∗ It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods. ∗ Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.
LC Classification Number
TP371.3.C6713 1997

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