A Complete Course in Canning and Related Processes: Processing Procedures for Canned Food Products

Przednia okładka
Elsevier, 3 gru 2013 - 624
0 Recenzje
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.

The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.

Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.

This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.
 

Co mówią ludzie - Napisz recenzję

Nie znaleziono żadnych recenzji w standardowych lokalizacjach.

Spis treści

INTRODUCTION
1
CHAPTER 1 Canning of Vegetables
11
CHAPTER 2 Canning of Fruits
129
CHAPTER 3 Canning of Juices Fruit Drinks and Water
193
CHAPTER 4 Canning of Dry Pack Products
249
CHAPTER 5 Canning of Marine Products
279
CHAPTER 6 Canning of Meat and Poultry Products
325
CHAPTER 7 Canning of Soups
371
CHAPTER 9 Pickles
427
CHAPTER 10 Mayonnaise and Salad Dressing Products
443
CHAPTER 12 Tomato Products
479
CHAPTER 13 Evaporated Milk
521
CHAPTER 14 Canned Meat and Vegetable Salads
533
Appendix
539
Glossary Of Terms
561
SUBJECT INDIX
593

CHAPTER 8 Preserves Jams Jellies and Related Products
385

Inne wydania - Wyświetl wszystko

Kluczowe wyrazy i wyrażenia

Informacje bibliograficzne