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关键词

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

书目信息

出版者

Westport, Conn. (USA) Avi Pub.

其它主题

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

ISBN

0-87055-257-0

类型

Text

自何时收录于AGRIS: 2016-06-15

格式: AGRIS AP

数据提供者

这条记录提供自 Food and Agriculture Organization of the United Nations

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Fundamentals of food canning technology

1979

AGROVOC关键词

书目信息