Explore Books on
methods - canning preserving

Handbook of food processing equipment

By George D. Saravacos,George D. Saravacos,Athanasios E. Kostaropoulos

Irradiation for food safety and quality

By FAO/IAEA/WHO International Conference on Ensuring the Safety and Quality of Food through Radiation Processing (1999 Antalya, Turkey),Paisan Loaharanu,Paul Thomas

Dimensions of food

By Vickie Vaclavik,Ph.D., R.D., Vickie A. Vaclavik,M.S., Marcia H. Pimentel,Ph.D., Marjorie M. Devine

Chemical engineering for the food industry

By D. L. Pyle,D. Leo Pyle,Peter J. Fryer,Chris D. Reilly

Fruit processing

By D. Arthey,P. R. Ashurst,Philip R. Ashurst,David Arthey

Escherichia coli O157:H7 in ground beef

By Institute of Medicine (U.S.). Committee on the Review of the USDA E coli O157:H7 Farm-to-Table Process Risk Assessment.,Committee on the Review of the USDA E. coli O157:H7,Farm-to-Table Process Risk Assessment

Preserving Food without Freezing or Canning

By The Gardeners and Farmers of Centre Terre Vivante

Kimchi

By Florence C. Lee,Helen C. Lee

Principles of Home Canning

By

Processing Vegetables

By

Perfect Preserves

By Nora Carey,Michael Hales

The Perfect Pickle Book

By David Mabey,David Collison

Hurdle Technology

By Leistner,Gould

Microbiological Risk Assessment in Food Processing (Woodhead Publishing in Food Science and Technology)

By

Ultra High Pressure Treatment of Foods (Food Engineering Series)

By