A Complete Course in Canning and Related Processes: Microbiology, Packaging, HACCP and Ingredients
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Burlington
Elsevier Science
2013
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| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | CHAPTER 9. Consumer Complaints and Market Recall 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 (508 pages) |
| ISBN: | 9781845696207 1845696204 |
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Datensatz im Suchindex
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| author | 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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| id | DE-604.BV042313452 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9781845696207 1845696204 |
| language | English |
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| physical | 1 Online-Ressource (508 pages) |
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| spelling | Downing, D. L. Verfasser aut A Complete Course in Canning and Related Processes Microbiology, Packaging, HACCP and Ingredients Burlington Elsevier Science 2013 1 Online-Ressource (508 pages) txt rdacontent c rdamedia cr rdacarrier CHAPTER 9. Consumer Complaints and Market Recall 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/9781845696054 Verlag Volltext |
| spellingShingle | Downing, D. L. A Complete Course in Canning and Related Processes Microbiology, Packaging, HACCP and Ingredients 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 Microbiology, Packaging, HACCP and Ingredients |
| title_auth | A Complete Course in Canning and Related Processes Microbiology, Packaging, HACCP and Ingredients |
| title_exact_search | A Complete Course in Canning and Related Processes Microbiology, Packaging, HACCP and Ingredients |
| title_full | A Complete Course in Canning and Related Processes Microbiology, Packaging, HACCP and Ingredients |
| title_fullStr | A Complete Course in Canning and Related Processes Microbiology, Packaging, HACCP and Ingredients |
| title_full_unstemmed | A Complete Course in Canning and Related Processes Microbiology, Packaging, HACCP and Ingredients |
| title_short | A Complete Course in Canning and Related Processes |
| title_sort | a complete course in canning and related processes microbiology packaging haccp and ingredients |
| title_sub | Microbiology, Packaging, HACCP and Ingredients |
| 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/9781845696054 |
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