Cover Image

Laboratory manual for food canners and processors

Saved in:

Bibliographic Details
Corporate Author:	National Canners Association, Research Laboratories (Author)
Format:	Book
Language:	English
Published:	Westport Avi 1968
Subjects:	TECNOLOGIA DE ALIMENTOS Procesos industriales Microbiología Alimentos Organismos vivos HIGIENE DE LOS ALIMENTOS Conservación de los alimentos
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Food Processing Handbook
by: Brennan, James G
Published: (2006)

Food sanitation
by: Guthrie, Rufus K
Published: (1980)

Engineering of food preservation and biochemical processes
by: King, C. Judson
Published: (1973)

Los pesticidas y sus riesgos: sección higiene y medicina del trabajo, sección educación para la salud
Published: (1965)

Food engineering operations
by: Brennan, James G
Published: (1976)

Food engineering operations
by: Brennan, James G, et al.
Published: (1969)

Thermal Food Processing. New Technologies and Quality Issues
Published: (2012)

Hygiene in food manufacturing and handling
by: Graham-Rack, Barry
Published: (1964)

Principles of food analysis for filth, decomposition, and foreign matter
by: Gorham, J. Richard
Published: (1995)

Developments in food preservatives-1
by: Tilbury, R. H
Published: (1980)

Food Processing Technology. Principles and Practice.
by: Fellows, Peter J.
Published: (2017)

Food plant sanitation
by: Parker, Milton E., et al.
Published: (1962)

The safety of foods
by: Ayres, J. C, et al.
Published: (1968)

Food safety: the science of keeping food safe
by: Shaw, Ian C
Published: (2018)

Autodiagnóstico de la calidad higiénica en las instalaciones agroalimentarias
by: Sancho i Valls, Josep, et al.
Published: (1995)

Fundamentals of food freezing
by: Desroiser, Norman, et al.
Published: (1977)

Manejo de los alimentos
by: Jamieson, Michael, et al.
Published: (1975)

Conservación por el frío
by: Monvoisin, Alexandre
Published: (1953)

Saneamiento de la industria alimentaria
by: Montes, Adolfo Leandro
Published: (1969)

An anthology of food science introduction to thermal processing of foods
by: Goldblith, S. A, et al.
Published: (1961)

Tecnología de la congelación de los alimentos
by: Gruda, Zbigniew, et al.
Published: (1981)

Ultracongelación de alimentos: guía de la teoría y práctica
by: Cox, Pat M
Published: (1987)

Color of foods
by: Mackinney, Gordon, et al.
Published: (1962)

Recommendations pour la préparation et la distribution des aliments congelés
Published: (1986)

Shelf life assessment of food
Published: (2012)

Canned foods: an introduction to their microbiology
by: Hersom, A. C, et al.
Published: (1964)

Canned foods: an introduction to their microbiology
by: Baumgartner, J. G, et al.
Published: (1956)

CRC handbook of lethality guides for low-acid canned foods
by: Stumbo, C. R, et al.
Published: (1983)

Processing and packaging of heat preserved foods
by: Rees, J. A. G, et al.
Published: (1991)

Aditivos e ingredientes: como coadyuvantes de la Kutter, emulgentes y estabilizadores de productos cárnicos
by: Gerhardt, Ulrich
Published: (1980)

HACCP: enfoque práctico
by: Mortimore, Sara, et al.
Published: (1996)

Microbiología alimentaria: metodología analítica para alimentos y bebidas
by: Pascual Anderson, María del Rosario
Published: (1992)

Freeze drying and advanced food technology
by: Goldblith, S. A, et al.
Published: (1975)

Low-temperature preservation of foods and living matter
by: Fennema, Owen R, et al.
Published: (1973)

The freezing preservation of foods
by: Tressler, Donald, et al.
Published: (1968)

Basic food processing. Technical cooperation programme caribbean agroindustrial development network
Published: (1985)

Tecnologías alimentarias
Published: (2019)

Chemical deterioration and physical instability of food and beverages
by: Skibsted, Leif H, et al.
Published: (2010)

Let's talk about food: answers to your questions about foods and nutrition
by: White, Philip
Published: (1970)

Micotoxinas en alimentos
by: Soriano del Castillo, José Miguel
Published: (2007)