A complete course in canning : a technical reference book and textbook for students of food technology, food plant managers, product research and development specialists, food brokers, technical salesmen, food equipment manufacturers and salesmen, and food industry suppliers /
Guardado en:
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| Formato: | Libro |
| Idioma: | English |
| Publicado: |
Baltimore, Maryland :
The Canning Trade,
1975.
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| Edición: | 10th ed. |
| Materias: | |
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Tabla de Contenidos:
- vol. 1. Basic information on canning and ingredients used in canned foods
- vol. 2. Processing procedures, times and temperatures for canning of: vegetables; fruits; juices; marine products; pickles; mayonnaise and dressings