Thermal Treatments of Canned Foods

• Κύριοι συγγραφείς: Montanari, Angela (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Barone, Caterina (http://id.loc.gov/vocabulary/relators/aut), Barone, Michele (http://id.loc.gov/vocabulary/relators/aut), Santangelo, Anna (http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Έκδοση: 1st ed. 2018.
• Σειρά: Chemistry of Foods,
• Θέματα: Food-Biotechnology.; Microbiology.; Nutrition .; Pharmacology.; Analytical chemistry.; Food Science.; Food Microbiology.; Nutrition.; Pharmacology/Toxicology.; Analytical Chemistry.

This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned fo...