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Modern technology of canned meat products

39.99 €
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Modern technology of canned meat products
39.99 €
In basket
This book is devoted to one of the most popular methods of processing food products - canning. The book examines the basic principles of canning, taking into account modern achievements of science and technology. The properties of various types of raw materials and additives are described. Modern methods for calculating sterilization indicators are given, the features of work on different types of equipment used and the influence of the product composition on the process parameters are highlighted. The issues of packaging and quality control are considered. Much attention is paid to the use of various food additives, their role in improving the quality of products and facilitating the flow of the technological process. A description of the production technology of the most common canned meat products is given.
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