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Registro Completo |
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: |
-- |
Marc: |
LEADER 01381nam a2200181 a 4500 001 1744577 005 2008-07-03 008 1981 bl uuuu 00u1 u #d 100 1 $aLOPEZ, A. 245 $aA complete course in canning. 250 $a11. ed. 260 $aBaltimore: Canning Trade$c1981 300 $a2 v. 490 $v2 v. 520 $aBook 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 650 $acanning 650 $afoods 650 $aAlimento Enlatado
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