{"product_id":"food-canning-technology-hardback-9780471186106","title":"Food Canning Technology (Hardback) 9780471186106","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFood Canning Technology\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eJean Larousse (Edited by), J Larousse (Author), Bruce E. Brown (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471186106, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 25 July 1997\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e740 pages\u003cbr\u003e24.2 x 16.6 x 4.5 cm, 1.07 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eSie erhalten einen umfassenden Überblick über naturwissenschaftliche, technologische und ökonomische Aspekte der Konservierung von Nahrungsmitteln. Probleme der Stabilität und Methoden zur Qualitätssicherung von Fleisch-, Fisch-, Gemüse-, und Obstkonserven sind die zentralen Themen.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eAus dem Inhalt:\u003cbr\u003e \u003cbr\u003e Meat and Fish\/\u003cbr\u003e Fruit and Vegetables\/\u003cbr\u003e The Microbiological Aspects\/\u003cbr\u003e Thermobacteriology\/\u003cbr\u003e Reception and Preparation of Fruit and Vegetables for Canning\/\u003cbr\u003e Fruit and Vegetables Preparation -\u003cbr\u003e Practical Applications\/\u003cbr\u003e Preparation of Meat and Meat Products\/\u003cbr\u003e Preparation of Fish and Shellfish for Canning\/\u003cbr\u003e Containers for Canned Foods\/\u003cbr\u003e Controlling Container Quality\/\u003cbr\u003e Heat Penetration in Canned Foods -\u003cbr\u003e Theoretical Considerations\/\u003cbr\u003e Determination of Heat Penetration Parameters\/\u003cbr\u003e Thermal Process -\u003cbr\u003e Development, Validation, Adjustment and Control\/\u003cbr\u003e Thermal Processing Equipment Systems\/\u003cbr\u003e Aseptic Processing and Packaging -\u003cbr\u003e Methods, Equipment and Materials\/\u003cbr\u003e Aseptic Processing and Packaging -\u003cbr\u003e Commercial Applications\/\u003cbr\u003e Post-Process Container Handling and Storage\/\u003cbr\u003e Quality Assurance of End Products.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Business \u0026amp; management [\u003ca title=\"See our other books on Business \u0026amp; management\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Business%20\u0026amp;%20management%20%5BKJ%5D%22\"\u003eKJ\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-VCH","offers":[{"title":"Brand New","offer_id":52286285054232,"sku":"9780471186106","price":239.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471186106.jpg?v=1781548751","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/food-canning-technology-hardback-9780471186106","provider":"Freshly Printed Books","version":"1.0","type":"link"}