A complete course in canning and related processes.
Contributors: Downing, Donald L., 1931-
Edition: 13th ed. / revised and enlarged by Donald L. Downing.
Publisher: CTI Publications
Published: 1996
Place of publication: Baltimore, Md
Language: eng
Subjects: Canning and preserving.
Other titles: Complete course in canning
Notes: Includes bibliographical references and indexes.
Table of contents: title: bk. 1. Fundamental information on canning; title: bk. 2. Microbiology, packaging, HACCP & ingredients; title: bk. 3. Processing procedures for canned food products.