The Canning of Fish and Meat

  • R. J. Footitt
  • A. S. Lewis

Table of contents

  1. Front Matter
    Pages i-xv
  2. P. Harris
    Pages 1-16
  3. A. Garthwaite
    Pages 17-43
  4. R. J. Hart
    Pages 44-59
  5. A. W. Timperley
    Pages 60-87
  6. T. A. Turner
    Pages 88-135
  7. A. S. Lewis, R. Heroux, F. Nolte, P. Robinson
    Pages 136-158
  8. P. Moran
    Pages 159-177
  9. L. Bratt
    Pages 178-211
  10. G. Hazle, M. A. Terry
    Pages 212-222
  11. M. Hutchison
    Pages 223-269
  12. K. Barber, P. Bird
    Pages 270-304
  13. Back Matter
    Pages 305-310

About this book

Introduction

'...aimed at the technical person (and) also a good basic book for undergraduate students...' - Food Technology New Zealand' - '...especially useful for food technologists and others in the industry or training for it.' - Food Australia

Keywords

Fluor HACCP hygiene microbiology proteins quality assurance transport

Editors and affiliations

  • R. J. Footitt
    • 1
  • A. S. Lewis
    • 1
  1. 1.John West Foods Ltd.LiverpoolUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-2802-9
  • Copyright Information Springer-Verlag US 1999
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-8342-1291-6
  • Online ISBN 978-1-4615-2802-9
  • About this book