A Complete Course in Canning and Related Processes PDF Download
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Author: Susan Featherstone
Publisher: Woodhead Publishing
ISBN: 0857096850
Category : Technology & Engineering
Languages : en
Pages : 395
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Book Description
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
Author: Susan Featherstone
Publisher: Woodhead Publishing
ISBN: 0857096850
Category : Technology & Engineering
Languages : en
Pages : 395
Get Book Here
Book Description
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
Author: Anna Zeide
Publisher: Univ of California Press
ISBN: 0520964756
Category : Cooking
Languages : en
Pages : 281
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Book Description
2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.
Author: Susan Featherstone
Publisher: Woodhead Publishing
ISBN: 0857096877
Category : Technology & Engineering
Languages : en
Pages : 534
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Book Description
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
Author: National Canners Association
Publisher:
ISBN:
Category : Canned foods industry
Languages : en
Pages : 58
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Book Description
Author: Paul B. Frederic
Publisher: University Press of America
ISBN: 9780761821991
Category : History
Languages : en
Pages : 246
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Book Description
Canning Gold is a meticulously researched examination of how sweet corn canning helped shape the economy, landscape and people of rural Maine, New Hampshire and Vermont during the "corn shop century," 1860-1960's. Paul Frederic powerfully demonstrates the strong community bond essential for the industry's initial success. Interviews with farmers, factory owners and cannery workers who raised and packed the corn, combined with the written record, and Frederic's insight derived from growing up in the shadow of a corn shop, enrich the work and trace various threads linking local patterns to regional, national and global forces.
Author: Vicki Ruíz
Publisher: UNM Press
ISBN: 9780826309884
Category : Business & Economics
Languages : en
Pages : 220
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Book Description
This dramatic and turbulent history of UCAPAWA is a major contribution to the new labor history in its carefully documented account of minority women controlling their union and regulating their working lives.
Author: Patricia Zavella
Publisher: Cornell University Press
ISBN: 1501720066
Category : Social Science
Languages : en
Pages : 251
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Book Description
At the time Women’s Work and Chicano Families: Cannery Workers of the Santa Clara Valley was published, little research had been done on the relationship between the wage labor and household labor of Mexican American women. Drawing on revisionist social theories relating to Chicano family structure as well as on feminist theory, Patricia Zavella paints a compelling picture of the Chicano women who worked in northern California’s fruit and vegetable canneries. Her book combines social history, shop floor ethnography, and in-depth interviews to explore the links between Chicano family life and gender inequality in the labor market.
Author: Nicolas Appert
Publisher:
ISBN:
Category : Canned foods
Languages : en
Pages : 204
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Book Description
Author: United States. National Recovery Administration. Industry Statistics Unit
Publisher:
ISBN:
Category : Canned foods industry
Languages : en
Pages : 24
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Book Description
Author: Susan Featherstone
Publisher: Woodhead Publishing
ISBN: 0857096869
Category : Technology & Engineering
Languages : en
Pages : 377
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Book Description
A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students 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 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 labelling 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 others.
