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Full Product Details

Author:   Jean Larousse ,  Bruce E. Brown
Publisher:   John Wiley & Sons Inc
Imprint:   Wiley-VCH Publishers Inc.,U.S.
Edition:   New edition
Dimensions:   Width: 16.60cm , Height: 4.50cm , Length: 24.20cm
Weight:   1.071kg
ISBN:  

9780471186106

ISBN 10:   0471186104
Pages:   740
Publication Date:   25 July 1997
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

From the Contents: Meat and Fish/ Fruit and Vegetables/ The Microbiological Aspects/ Thermobacteriology/ Reception and Preparation of Fruit and Vegetables for Canning/ Fruit and Vegetables Preparation - Practical Applications/ Preparation of Meat and Meat Products/ Preparation of Fish and Shellfish for Canning/ Containers for Canned Foods/ Controlling Container Quality/ Heat Penetration in Canned Foods - Theoretical Considerations/ Determination of Heat Penetration Parameters/ Thermal Process - Development, Validation, Adjustment and Control/ Thermal Processing Equipment Systems/ Aseptic Processing and Packaging - Methods, Equipment and Materials/ Aseptic Processing and Packaging - Commercial Applications/ Post-Process Container Handling and Storage/ Quality Assurance of End Products

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Author Information

Jean Larousse and Bruce E. Brown are the authors of Food Canning Technology, published by Wiley.

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