01122nam a2200181Ia 4500 CTU_154776 210402s9999 xx 000 0 und d 4535000 664.028 F686 Food canning technology Jean Larousse, Bruce E. Brown New York Wiley-VCH 1997 This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations. It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods. Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life. Canning and preserving,Đóng hộp và bảo quản Trung tâm Học liệu Trường Đại học Cần Thơ