Data/hora: 16/06/2024 04:37:12

Biblioteca(s): 	Embrapa Clima Temperado.	
Data corrente: 	20/10/2003	
Data da última atualização: 	03/07/2008	
Autoria: 	LOPEZ, A.	
Título: 	A complete course in canning.	
Edição: 	11. ed.	
Ano de publicação: 	1981	
Fonte/Imprenta: 	Baltimore: Canning Trade, 1981.	
Volume: 	2 v.	
Idioma: 	Inglês	
Conteúdo: 	Book I:basic information Canning. History of canning technology. Canning industry. Plant location and construction. Cannery steam requirements. Equipament. Sanitation and ligting. Cannery waste disposal. Food laws, regulations, and standards. Microbiology of canned foods. Containers for canned foods. In-plant quality control. Canning operations. Sterilization systems. Heat  penetration determinations and termal process calculations. Te retort pouch. Wareousing of canned foods. Spoilage of canned foods. Food additives. 
Book II: processing procedures for canned food products: striliuzation times & 
temperature and formulations. Canning of vegetables. Canning of fruits. Canning of juices and fruit drinks.  Canning of marine products. Canning of dry pack products. Canning of meat and poutry products. canning of soups. Jam, jellies, and related products. Picles. Mayonnaise and salad dressing products. manufacture of canned baby foods. Canned meat and vegetable salads	
Thesagro: 	Alimento Enlatado.	
Thesaurus Nal: 	canning; foods.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Clima Temperado (CPACT)	
Exemplares: 	CPACT - (8923-1) - ADC - LV - -- - 664.0282 - L864c - 1981.02513 - DIS
CPACT - (8923-2) - ADC - LV - -- - 664.0282 - L864c - 1981.02518 - DIS