Free Ebook A Complete Course in Canning and Related Processes, Volume 2, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients (

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A Complete Course in Canning and Related Processes, Volume 2, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients (

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A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students 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 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 labelling 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 others.

• Sales Rank: #4102609 in Books
• Published on: 2014-12-19
• Original language: English
• Dimensions: 9.25" h x 6.25" w x 1.25" l, 1.46 pounds
• Binding: Hardcover
• 376 pages

About the Author
Susan Featherstone is Manager of the Food and Beverage Technology Lab at Nampak R&D

A Complete Course in Canning and Related Processes, Volume 2, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients ( PDF
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A Complete Course in Canning and Related Processes, Volume 2, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients ( PDF

A Complete Course in Canning and Related Processes, Volume 2, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients ( PDF

A Complete Course in Canning and Related Processes, Volume 2, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients ( PDF

A Complete Course in Canning and Related Processes, Volume 2, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients ( PDF