The Deciduous Fruit Canning Industry of Spain PDF Download
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Author: Frank C. Elliott
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 28
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Author: Frank C. Elliott
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 28
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: E. L. Davies
Publisher: Forgotten Books
ISBN: 9780266850380
Category :
Languages : en
Pages : 20
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Book Description
Excerpt from Home Canning of Fruits and Vegetables A white, green or black furry growth, commonly found on spoiled foods, especially on bread kept in damp places, cheese and canned fruits. Some of these moulds may cause distinct alcoholic fermentation in canned fruit, and at the same time impart a mouldy flavour to the material. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Canada Department of Agriculture
Publisher: Forgotten Books
ISBN: 9781527783188
Category :
Languages : en
Pages : 42
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Book Description
Excerpt from Fruit and Vegetables: Canning, Drying, Storing Scalding is for the purpose of loosening the skin, so that fruits like tomatoes and peaches, for instance, may be peeled easily. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Henry O. Wagley
Publisher:
ISBN:
Category : Canned foods industry
Languages : en
Pages : 12
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Book Description
Author: Justo P. Zavalla
Publisher:
ISBN: 9781332231409
Category : House & Home
Languages : en
Pages : 232
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Excerpt from The Canning of Fruits and Vegetables: Based on the Methods in Use in California, With Notes on the Control of the Microorganisms Effecting Spoilage Human beings may be traced in almost any part of the globe through the tin cans which they leave behind them. Certainly, anywhere in North America where people have spent a day, there you may find this sign of their occupancy. To-day the retailer receives from the wholesaler the larger portion of his food supplies in a package, which is transmitted unbroken to the consumer. A grocery-store consists largely of a collection of original packages. Of all these sanitary devices, the tin can is probably the most significant and the most universal. Fruits, vegetables, meats and milk have all been subjected to the virtue of this humble container. Nicholas Appert, in France, first preserved food in glass jars by sealing them hermetically and heating. He published "The Art of Preserving Animal and Vegetable Substances" in 1811. In 1810 Peter Durand obtained a patent in England for preserving fruits, vegetables and fish by hermetically sealing them in tin and glass cans. In 1820 William Underwood and Charles Mitchell, emigrant employees from a canning factory in England, opened a factory in Boston where they canned plums, quinces, cranberries and currants. Glass was used exclusively until 1825, when Thomas Kensett secured a patent for use of tin cans and commenced to use them in his factory. The preservation of foodstuffs lies in controlling the action of microorganisms. There are four methods of control in general use - desiccation, addition of toxic substances, refrigeration and exclusion. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: United States Department Of Agriculture
Publisher: Forgotten Books
ISBN: 9780282839185
Category :
Languages : en
Pages : 22
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Book Description
Excerpt from Home Canning of Fruits and Vegetables: Seven Points for Success Choose fresh, firm, ripe' fruits, vegetables. 'can them quickly. From garden. To can, is a good rule. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: George Harold Powell
Publisher: Forgotten Books
ISBN: 9780266880042
Category : Gardening
Languages : en
Pages : 34
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Excerpt from Cold Storage, With Special Reference to the Pear and Peach Before the advent of the cold-storage busmess the supply of summer pears frequently exceeded the demand. This condition of the markets, which were demoralized in hot, humid seasons, pertained especially to the early varieties, like the Bartlett, which ripen in hot weather and need to be sold in a Short time to prevent heavy losses from rapid decay. The introduction of the refrigerator car and of the cold-storage warehouse, together with the rapid growth of the canning industry, has done much to improve the pear situation by artificially establish ing a well-regulated and more uniform supply of fruit throughout a longer period of time. The pear acreage of the country has more than doubled within a decade, and is enlarging the relative importance of cold storage to the pear-growing business, though a large part of the increase, especially in California, along the Atlantic coast from New Jersey southward, in Texas, and in the Central West, is primarily related to the canning industry. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276487
Category : Technology & Engineering
Languages : en
Pages : 712
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Book Description
The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
Author: John B. Branson
Publisher: Department of Interior National Park Service Lake Clark National Park & Preserve
ISBN: 9780979643217
Category : Bristol Bay (Alaska)
Languages : en
Pages : 264
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Book Description
