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Canning

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Canning
Description:

Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first developed as a French military discovery by Nicolas Appert. The packaging prevents microorganisms from entering and proliferating inside. To prevent the food from being spoiled before and during containment, quite a number of methods are used pasteurization, boiling refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foodstuff being preserved, a sufficient dose of ionizing radiation, submersion in a strongly saline, acid, base, osmotically extreme or other microbe-challenging environments. No such method is perfectly dependable as a preservative. For example, spore forming thermal resistant microorganisms, such as Clostridium botulinum can still survive

Details:
DetailValue
AuthorJohn McBrewster
BindingPaperback
EAN9786130236809
ISBN6130236808
LabelAlphascript Publishing
LanguagesEnglish
List Price$59.00
ManufacturerAlphascript Publishing
Number Of Items1
Number Of Pages104
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2009-12-01
PublisherAlphascript Publishing
StudioAlphascript Publishing
TitleCanning
Models:
Model Name/TypeMPNEAN/UPC