A Complete Course in Canning and Related Processes : Volume 3 Processing Procedures for Canned Food Products (Woodhead Publishing Series in Food Science, Technology and Nutrition) / Featherstone, Susan (EDT)

A Complete Course in Canning and Related Processes : Volume 3 Processing Procedures for Canned Food Products (Woodhead Publishing Series in Food Science, Technology and Nutrition) （14TH）

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A Complete Course in Canning and Related Processes : Volume 3 Processing Procedures for Canned Food Products (Woodhead Publishing Series in Food Science, Technology and Nutrition) （14TH）

Featherstone, Susan (EDT)

ウェブストア価格 ¥52,096（本体¥47,360）
Woodhead Publishing Ltd（2015/09発売）
外貨定価 US$ 250.00
ポイント 473pt

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製本 Hardcover:ハードカバー版／ページ数 534 p.
言語 ENG
商品コード 9780857096791
DDC分類 664.0282

Full Description

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.

Part One: Fruit, vegetables and pulses
1. Canning of Vegetables
2. Canning of Fruit
3. Canning of Juices, Fruit Drinks and Water
4. Canning with Pulses and Pasta
5. Canned Tomato Products

Part Two: Meat, fish and milk
6. Canning of Fish and Seafood
7. Canning of Meat and Poultry
8. Canning of Milk Products

Part Three: Canning of Preserves and Pickles
9. Jams, Jellies and Related Products
10. Canning of Pickled Products
11. Mayonnaise and Salad Dressing Products
12. Packing Dry or Reduced Water Activity Products

Part Four: Canning of Composite Products
13. Canning of Soup
14. Manufacture of Canned Baby Foods
15. Canning of Salads