<--- Back to Details
First PageDocument Content
Food preservation / Food packaging / Canned food / Canneries / Canning / Food industry / Home canning / Botulism / Food / Fruit preserves / Clostridium botulinum / Sauerkraut
Date: 2016-01-08 12:51:43
Food preservation
Food packaging
Canned food
Canneries
Canning
Food industry
Home canning
Botulism
Food
Fruit preserves
Clostridium botulinum
Sauerkraut

Complete Guide to Home Canning Guide 1

Add to Reading List

Source URL: nchfp.uga.edu

Download Document from Source Website

File Size: 3,62 MB

Share Document on Facebook

Similar Documents

PACKAGING LEADS TO REDUCED FOOD WASTE Ann Lorentzon February 2018

DocID: 1vhQ6 - View Document

RESEARCH ARTICLE Antioxidant, antibacterial/antifungal nanostructures for medical and food packaging applications Bogdanel Silvestru Munteanu1, Cornelia Vasile2 Munteanu BS, Vasile C. Antioxidant, antibacterial/antifung

DocID: 1vh3i - View Document

REVIEW ARTICLE Effective management and control of the cold chain by application of Time Temperature Indicators (TTIs) in food packaging Fotis Stergiou

DocID: 1vafT - View Document

PACKAGING TECHNOLOGY AND SCIENCE Packag. Technol. SciPublished online in Wiley Online Library (wileyonlinelibrary.com) DOI: pts.2127 Packaging’s Role in Minimizing Food Loss and Waste Across the Supply

DocID: 1v7fm - View Document

Better Packaging: Finding innovative solutions When it comes to our packaging, we are focused on increasing the use of recycled content and renewable resources because we know that cultivating a responsible food

DocID: 1v6kl - View Document