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Elsevier Complete Course in Canning Volume 2 - Microbiology & HACCP

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Description

A Complete Course in Canning Volume 2 is the essential reference for canning professionals and students seeking comprehensive coverage of microbiology, packaging, HACCP and ingredients. Part of the acclaimed Woodhead Publishing Series in Food Science, Technology and Nutrition, this extensively revised edition builds on over 100 years of industry expertise. The three-title set provides detailed yet accessible guidance across all planning, processing, storage and quality control phases undertaken by the canning industry. This volume focuses specifically on the critical scientific and regulatory foundations of modern canning operations, including new chapters on regulation and labelling requirements. Whether you work in industrial canning, food safety management or related fields, this authoritative guide delivers the technical knowledge and practical insights needed for professional excellence.

Key Features

Volume 2 of the three-title Complete Course in Canning set covers microbiology, packaging, HACCP and ingredients for comprehensive canning process understanding.

Extensively revised and expanded content reflects current industry practices, regulatory requirements and quality standards in modern canning operations.

New chapters on regulation and labelling ensure compliance with contemporary food safety and packaging standards across jurisdictions.

Part of the Woodhead Publishing Series in Food Science, Technology and Nutrition, providing peer-reviewed expertise from leading industry professionals.

Designed for both students and working professionals in the canning industry seeking detailed yet accessible technical reference material.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
08 December 2014
Listed Since
16 August 2014

Barcode

No barcode data available

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