A Complete Course in Canning and Related Processes: Fundamental information on canning
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Burlington
Elsevier Science
2013
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Good manufacturing practice regulations 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 E. |
| Beschreibung: | 1 Online-Ressource (558 pages) |
| ISBN: | 9781845696191 1845696190 |
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| 500 | |a Good manufacturing practice regulations | ||
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| 650 | 4 | |a Canning and preserving | |
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Datensatz im Suchindex
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| author | Downing, D. L. |
| author_facet | Downing, D. L. |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.0282 |
| dewey-search | 664.0282 |
| dewey-sort | 3664.0282 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9781845696191 1845696190 |
| language | English |
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| spelling | Downing, D. L. Verfasser aut A Complete Course in Canning and Related Processes Fundamental information on canning Burlington Elsevier Science 2013 1 Online-Ressource (558 pages) txt rdacontent c rdamedia cr rdacarrier Good manufacturing practice regulations 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 E. Canning and preserving Fruit / Drying Vegetables / Drying TECHNOLOGY & ENGINEERING / Food Science bisacsh Canning and preserving fast http://www.sciencedirect.com/science/book/9781845696047 Verlag Volltext |
| spellingShingle | Downing, D. L. A Complete Course in Canning and Related Processes Fundamental information on canning Canning and preserving Fruit / Drying Vegetables / Drying TECHNOLOGY & ENGINEERING / Food Science bisacsh Canning and preserving fast |
| title | A Complete Course in Canning and Related Processes Fundamental information on canning |
| title_auth | A Complete Course in Canning and Related Processes Fundamental information on canning |
| title_exact_search | A Complete Course in Canning and Related Processes Fundamental information on canning |
| title_full | A Complete Course in Canning and Related Processes Fundamental information on canning |
| title_fullStr | A Complete Course in Canning and Related Processes Fundamental information on canning |
| title_full_unstemmed | A Complete Course in Canning and Related Processes Fundamental information on canning |
| title_short | A Complete Course in Canning and Related Processes |
| title_sort | a complete course in canning and related processes fundamental information on canning |
| title_sub | Fundamental information on canning |
| topic | Canning and preserving Fruit / Drying Vegetables / Drying TECHNOLOGY & ENGINEERING / Food Science bisacsh Canning and preserving fast |
| topic_facet | Canning and preserving Fruit / Drying Vegetables / Drying TECHNOLOGY & ENGINEERING / Food Science |
| url | http://www.sciencedirect.com/science/book/9781845696047 |
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