Thermal Treatments of Canned Foods (SpringerBriefs in Molecular Science)

by Caterina Barone (Author), Michele Barone (Author), Angela Montanari (Author), Anna Santangelo (Author), Anna Santangelo (Author), Angela Montanari (Author), Michele Barone (Contributor), Caterina Barone (Contributor)

• New

  Paperback
  2018

  $52.96

  This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans.