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Microbiological Safety and Quality of Food
  • Language: en
  • Pages: 1080

Microbiological Safety and Quality of Food

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the m...

Canned Foods
  • Language: en
  • Pages: 157

Canned Foods

First published in 1923, this book discusses the health benefits and disadvantages of canned foods.

Canned Foods
  • Language: en

Canned Foods

  • Type: Book
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  • Published: 2015-06-01
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  • Publisher: Unknown

An excellent reference for food processors, Canned Foods is recognized by FDA and USDA as the required textbook for all approved Better Process Control Schools. Covers GMP regulations for thermally processed low-acid and acidified canned foods. This comprehensive guide also includes food container handling, food plant sanitation, recordkeeping, aseptic processing, and container closure evaluation.

Canned Foods
  • Language: en

Canned Foods

  • Type: Book
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  • Published: 1987
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  • Publisher: Unknown

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Canned Foods in the Western Hemisphere
  • Language: en
  • Pages: 394

Canned Foods in the Western Hemisphere

  • Type: Book
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  • Published: 1930
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  • Publisher: Unknown

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Canned Food Manual
  • Language: en
  • Pages: 116

Canned Food Manual

  • Type: Book
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  • Published: 1942
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  • Publisher: Unknown

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Canned
  • Language: en
  • Pages: 280

Canned

Condensed milk : the development of the early canning industry -- Growing a better pea : canners, farmers, and agricultural scientists in the 1910s and 1920s -- Poisoned olives : consumer fear and expert collaboration -- Grade A tomatoes : labeling debates and consumers in the New Deal -- Fighting for safe tuna : postwar challenges to processed food -- BPA in Campbell's soup: new threats to an entrenched food system

A Complete Course in Canning and Related Processes
  • Language: en
  • Pages: 395

A Complete Course in Canning and Related Processes

A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling 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 other topics. - Continues the tradition of the series that has educated professionals and students for over 100 years - Covers all aspects of the canning process, including planning, processing, storage, and control - Analyzes worldwide food regulations, standards, and food labeling - Incorporates processing operations, plant location, and sanitation

Microbiologically Safe Foods
  • Language: en
  • Pages: 697

Microbiologically Safe Foods

This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information. The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such...

The Canning Industry
  • Language: en
  • Pages: 58

The Canning Industry

  • Type: Book
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  • Published: 1963
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  • Publisher: Unknown

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