00000cam a22000004i 4500 UP-99796217613076055 Buklod 20190726135408.0 a r |||| u| ta 190726s2015 xx d r |||| u| 9780857096777 (v. 1) 9781782425007 (three-volume set) (iLib)UPD-00410964771 DLC DCHE rda eng DMLUC TP 371.3 C66 2015 v.1 A Complete course in canning and related processes revised by Susan Featherstone. Fourteenth edition. Amsterdam Woodhead Publishing [2015] 3 volumes illustrations 24 cm. text rdacontent unmediated rdamedia volume rdacarrier Woodhead Publishing series in food science, technology and nutrition number 280 Includes bibliographical references and index. v. 1. Fundamental information on canning -- v. 2. Microbiology, packaging, HACCP and ingredients -- v.3. Processing procedures for canned food products. "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"--Provided by publisher. Canning and preserving. Featherstone, Susan editor. FO UPD DCHE TP 371.3 C66 2015 v.1 Book