A Complete Course in Canning and Related Processes

Processing Procedures for Canned Food Products Volume 3

By: Susan Featherstone (Editor)

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Hardcover | 4 September 2015 | Edition Number 14

At a Glance

Hardcover
534 Pages

Edition Type
Revised

Dimensions(cm)
22.86 x 15.24 x 3.81

Hardcover

RRP $389.95

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A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition

provides a complete course in canning and is an essential guide to canning and related processes.

Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage.

The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion.

Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics.

Extensively revised and expanded coverage in the field of food canning
Designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion
Examines the canning of various fruits and vegetables, in addition to meat, milk, fish, and composite products
Updated to cover the canning of ready meals, pet food, and UHT milk

Industry Reviews

"This major new edition continues the esteemed reputation of the title, with extensively revised and expanded coverage. The book remains a key technical reference for R&D managers within the food industry, product researchers and academics alike." --FST Magazine, A Complete Course in Canning and Related Processes, Volume 3

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