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A Complete Course in Canning and Related Processes: Microbiology, Packaging, HACCP and Ingredients: 2 - Tapa dura
Sinopsis
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages. Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist. This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.
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Acerca del autor
Charlotte y Peter Fiell son dos autoridades en historia, teoría y crítica del diseño y han escrito más de sesenta libros sobre la materia, muchos de los cuales se han convertido en éxitos de ventas. También han impartido conferencias y cursos como profesores invitados, han comisariado exposiciones y asesorado a fabricantes, museos, salas de subastas y grandes coleccionistas privados de todo el mundo. Los Fiell han escrito numerosos libros para TASCHEN, entre los que se incluyen 1000 Chairs, Diseño del siglo XX, El diseño industrial de la A a la Z, Scandinavian Design y Diseño del siglo XXI.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialWoodhead Publishing Ltd
- Año de publicación1996
- ISBN 10 1845696050
- ISBN 13 9781845696054
- EncuadernaciónTapa dura
- IdiomaInglés
- Número de páginas512
- Contacto del fabricanteno disponible
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A Complete Course in Canning and Related Processes: Microbiology, Packaging, HACCP and Ingredients: 2
Publicado por
Woodhead Publishing 1996-06-01, 1996
ISBN 10: 1845696050
ISBN 13: 9781845696054
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Librería: Chiron Media, Wallingford, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: New. Nº de ref. del artículo: 6666-ELS-9781845696054
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A complete Course in Canning and Related Processes, Vol. 2
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Woodhead Publishing Limited, 1996
ISBN 10: 1845696050
ISBN 13: 9781845696054
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Librería: Majestic Books, Hounslow, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
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A Complete Course in Canning and Related Processes: Microbiology, Packaging, HACCP and Ingredients: Vol 2
Librería: Revaluation Books, Exeter, Reino Unido
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Hardcover. Condición: Brand New. 13th revised edition edition. 512 pages. 8.82x6.14x1.34 inches. In Stock. Nº de ref. del artículo: __1845696050
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A Complete Course in Canning and Related Processes
Publicado por
Elsevier Science Jun 1996, 1996
ISBN 10: 1845696050
ISBN 13: 9781845696054
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product. 512 pp. Englisch. Nº de ref. del artículo: 9781845696054
Cantidad disponible: 2 disponibles
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A complete Course in Canning and Related Processes, Vol. 2
Publicado por
Woodhead Publishing Limited, 1996
ISBN 10: 1845696050
ISBN 13: 9781845696054
Nuevo
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Librería: Books Puddle, New York, NY, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
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A Complete Course in Canning and Related Processes: Microbiology, Packaging, HACCP and Ingredients
Publicado por
Woodhead Publishing Ltd, 1996
ISBN 10: 1845696050
ISBN 13: 9781845696054
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Librería: Brook Bookstore On Demand, Napoli, NA, Italia
Calificación del vendedor: 5 de 5 estrellas
Condición: new. Questo è un articolo print on demand. Nº de ref. del artículo: a1256e72ce7efe6cd52643846ba407e6
Cantidad disponible: Más de 20 disponibles
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A complete Course in Canning and Related Processes, Vol. 2
Publicado por
Woodhead Publishing Limited, 1996
ISBN 10: 1845696050
ISBN 13: 9781845696054
Nuevo
Tapa dura
Librería: Biblios, Frankfurt am main, HESSE, Alemania
Calificación del vendedor: 5 de 5 estrellas
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A Complete Course in Canning and Related Processes : Microbiology, Packaging, Haccp and Ingredients
Impresión bajo demandaLibrería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product. Nº de ref. del artículo: 9781845696054
Cantidad disponible: 2 disponibles