A Complete Course in Canning and Related Processes, Volume 2, Microbiology, Packaging, HACCP and Ingredients:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Elsevier WP
2015
|
| Ausgabe: | Fourteenth edition |
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
281 |
| Schlagworte: | |
| Online-Zugang: | FFW01 FAW01 URL des Erstveröffentlichers |
| Beschreibung: | 1 Online-Ressource (XXXIV, 341 Seiten) |
| ISBN: | 9780857096784 9780857096869 |
Internformat
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| 100 | 1 | |a Featherstone, Susan |4 edt | |
| 245 | 1 | 0 | |a A Complete Course in Canning and Related Processes, Volume 2, Microbiology, Packaging, HACCP and Ingredients |c revised by Susan Featherstone |
| 250 | |a Fourteenth edition | ||
| 264 | 1 | |a Amsterdam [u.a.] |b Elsevier WP |c 2015 | |
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| 505 | 8 | |a Includes bibliographical references at the end of each chapters and index | |
| 505 | 8 | |a A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics | |
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Datensatz im Suchindex
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|---|---|
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| author2 | Featherstone, Susan |
| author2_role | edt |
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| bvnumber | BV043216272 |
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| contents | Includes bibliographical references at the end of each chapters and index A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics |
| ctrlnum | (OCoLC)903237864 (DE-599)BVBBV043216272 |
| dewey-full | 664.0282 |
| 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 |
| edition | Fourteenth edition |
| format | Electronic eBook |
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| id | DE-604.BV043216272 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:20:47Z |
| institution | BVB |
| isbn | 9780857096784 9780857096869 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028639296 |
| oclc_num | 903237864 |
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| physical | 1 Online-Ressource (XXXIV, 341 Seiten) |
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| publishDate | 2015 |
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| publisher | Elsevier WP |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Featherstone, Susan edt A Complete Course in Canning and Related Processes, Volume 2, Microbiology, Packaging, HACCP and Ingredients revised by Susan Featherstone Fourteenth edition Amsterdam [u.a.] Elsevier WP 2015 1 Online-Ressource (XXXIV, 341 Seiten) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition 281 Includes bibliographical references at the end of each chapters and index A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics Canning and preserving fast Canning and preserving http://www.sciencedirect.com/science/book/9780857096784 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | A Complete Course in Canning and Related Processes, Volume 2, Microbiology, Packaging, HACCP and Ingredients Includes bibliographical references at the end of each chapters and index A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics Canning and preserving fast Canning and preserving |
| title | A Complete Course in Canning and Related Processes, Volume 2, Microbiology, Packaging, HACCP and Ingredients |
| title_auth | A Complete Course in Canning and Related Processes, Volume 2, Microbiology, Packaging, HACCP and Ingredients |
| title_exact_search | A Complete Course in Canning and Related Processes, Volume 2, Microbiology, Packaging, HACCP and Ingredients |
| title_full | A Complete Course in Canning and Related Processes, Volume 2, Microbiology, Packaging, HACCP and Ingredients revised by Susan Featherstone |
| title_fullStr | A Complete Course in Canning and Related Processes, Volume 2, Microbiology, Packaging, HACCP and Ingredients revised by Susan Featherstone |
| title_full_unstemmed | A Complete Course in Canning and Related Processes, Volume 2, Microbiology, Packaging, HACCP and Ingredients revised by Susan Featherstone |
| title_short | A Complete Course in Canning and Related Processes, Volume 2, Microbiology, Packaging, HACCP and Ingredients |
| title_sort | a complete course in canning and related processes volume 2 microbiology packaging haccp and ingredients |
| topic | Canning and preserving fast Canning and preserving |
| topic_facet | Canning and preserving |
| url | http://www.sciencedirect.com/science/book/9780857096784 |
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