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A Complete Course in Canning and Related Processes 14th ed Vol 1 - Susan Featherstone (WP, 2015) pdf

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 							ISBN 978-0-85709-677-7
  
  A Complete Course in Canning and Related Processes, Fourteenth Edition:
Fundamental Information on Canning provides readers with a complete course on canning.
  
  This latest
edition continues the tradition for both professionals in the canning industry and students who have benefitted from
this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is
designed to cover all phases of the canning process, including planning, processing, storage, and quality control.

 
  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 other topics.
  
  
   Continues the tradition of the series
that has educated professionals and students for over 100 years
   Covers all aspects of the canning process,
including planning, processing, storage, and control
   Analyzes worldwide food regulations, standards, and food
labeling
   Incorporates processing operations, plant location, and sanitation 						

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