Abstract
The hermetic seal formed between the can body and the can end is referred to as the double seam. It is a metal-forming process consisting primarily of two operations although on difficult irregular closures this may be increased to three operations.
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© 1999 Aspen Publishers, Inc.
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Moran, P. (1999). Can seaming. In: Footitt, R.J., Lewis, A.S. (eds) The Canning of Fish and Meat. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2802-9_7
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DOI: https://doi.org/10.1007/978-1-4615-2802-9_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-8342-1291-6
Online ISBN: 978-1-4615-2802-9
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