Food Canning Technology

The book presents a comprehensive review of the various scientific, technological und economical aspects of food product preservation. It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit and thoroughly covers the methods and processing steps to maintain the quality of these foods.
Aimed at food scientists and food technologists, this book offers a better understanding of the nature of biochemical changes and aids in the improvement of product quality.