A Complete Course in Canning and Related Processes: Processing Procedures for Canned Food Products, Księga 3Elsevier, 3 gru 2013 - 624 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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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. |
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Strona 33
... SALAD OR “THREE BEAN” SALAD Processors who pack this product have adopted different formulas, usually developed by each packer. Bean Salad is a product generally made of green beans, navy beans, lima beans, onions, vinegar, salt, water ...
... SALAD OR “THREE BEAN” SALAD Processors who pack this product have adopted different formulas, usually developed by each packer. Bean Salad is a product generally made of green beans, navy beans, lima beans, onions, vinegar, salt, water ...
Strona 47
... salads, it might be for some other purposes. The label should disclose the nature of the treatment. A 1.5% brine is added and the cans exhausted to obtain a temperature of 150°F (66°C) throughout the contents of the can. Soup Stock Soup ...
... salads, it might be for some other purposes. The label should disclose the nature of the treatment. A 1.5% brine is added and the cans exhausted to obtain a temperature of 150°F (66°C) throughout the contents of the can. Soup Stock Soup ...
Strona 67
... salad. Other ingredients such as celery, pimentos, cabbage, tomatoes and onions have been used by different canners. There is no standard amount of the different ingredients, this being decided by the kind of product each packer wants ...
... salad. Other ingredients such as celery, pimentos, cabbage, tomatoes and onions have been used by different canners. There is no standard amount of the different ingredients, this being decided by the kind of product each packer wants ...
Strona 158
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Strona 159
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Spis treści
1 | |
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 |
Inne wydania - Wyświetl wszystko
A Complete Course in Canning and Related Processes: Processing Procedures ... D L Downing Podgląd niedostępny - 1996 |
Kluczowe wyrazy i wyrażenia
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