Fundamentals of food canning technology

Jackson, J.M.; Shinn, B.M.

Fundamentals of food canning technology

1979

Jackson, J.M. | Shinn, B.M.

Provides information on the procedure for preserving food by the combination of sealing in an hermetic container and heating to destroy spoilage and pathogenic microorganisms

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FAIRS/RN8002130; Diagrs., illus., tables. Includes bibliographies

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AGROVOC Keywords

alimentos calidad canned fish canned fruits canned meat canned products canned vegetables canning carne en conserva conserve de fruits conserve de legume conserve de poisson conserve de viande containers envasado food technology foods frutas en conserva heat treatment hortalizas en conserva maquinaria de embalaje mise en conserve packaging equipment pescado en conserva preservation productos enlatados produit alimentaire produit en conserve quality recipientes sterilizing technologie alimentaire traitement thermique

Bibliographic information

Publisher

Westport, Conn. (USA) Avi Pub.

Other Subjects

Materiel de conditionnement; Recipient; Qualite; Tratamiento termico; Tecnologia de los alimentos; Esterilizacion; Preservacion; Sterilisation (germes)

ISBN

0-87055-257-0

Type

Text

In AGRIS since: 2016-06-15

Format: AGRIS AP

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This bibliographic record has been provided by Food and Agriculture Organization of the United Nations

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Fundamentals of food canning technology

1979

AGROVOC Keywords

Bibliographic information