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Canned Foods - Principles of Thermal Process Control, Acidification and Container Closure Evaluation

This document summarizes a book on canned food production published in July 2015. The book discusses principles of thermal processing, acidification, and container closure evaluation for canned foods. It has been cited 0 times and read over 10,000 times on ResearchGate. Some of the authors are also working on projects related to Salmonella in low-moisture foods.

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Am Nyctophile
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132 views

Canned Foods - Principles of Thermal Process Control, Acidification and Container Closure Evaluation

This document summarizes a book on canned food production published in July 2015. The book discusses principles of thermal processing, acidification, and container closure evaluation for canned foods. It has been cited 0 times and read over 10,000 times on ResearchGate. Some of the authors are also working on projects related to Salmonella in low-moisture foods.

Uploaded by

Am Nyctophile
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Canned Foods - Principles of Thermal Process Control, Acidification and


Container Closure Evaluation

Book · July 2015

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0 10,232

6 authors, including:

Richard Podolak Glenn Black


U.S. Food and Drug Administration 22 PUBLICATIONS   351 CITATIONS   
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Some of the authors of this publication are also working on these related projects:

Salmonella in low-moisture foods View project

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