A complete course in canning
Subtitle: a technical reference book and textbook for students of food technology, food plant managers, product research and development specialists, food brokers, technical salesmen, food equipment manufacturers and salesmen, and food industry suppliers
By: revised and enlarged by Anthony Lopez.
Contributors: Lopez, Anthony.
Edition: 11th ed.
Publisher: The Canning Trade
Published: 1981
Place of publication: Baltimore
Language: eng
Subjects: Canning and preserving.
Table of contents: value: v.1 Basic information on canning; value: v.2 Processing procedures for canned food products.