A complete course in canning and related processes
revised and enlarged by Donald L. Downing
- 13th ed
- Baltimore, Md CTI Publications c1996
- 3 v. : ill. ; 24 cm
Includes bibliographical references and indexes. content note : v. 1. Fundamental information on canning -- v. 2. Microbiology, packaging, HACCP & ingredients -- v. 3. Processing procedures for canned food products