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
Canning Trade, 1975 - 755 sider
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acid added addition amount apples approximately beans blanching boiling brine canners cause cleaning closing cold color container continuous cooking cooling corn corrosion cover depending desired determined drained effect equipment excessive exhaust filled finished fish flavor fruit gallons give given grade handling heat important inch increase industry ingredients Initial Temp inspection juice label less liquid machine manufacturers material means meat metal method minutes mixed necessary obtained operation ounces packaging packed peas peeling period placed plant possible pounds practice prepared pressure prevent procedure processing recommended reduce regulations removed result retort salt screen sealed seam soaking solids solution specific spoilage sprays standards steam sterilization storage sufficient sugar surface syrup tanks temperature tomato treatment unit usually vacuum varieties vegetables washed waste weight