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The Canning of Fish and Meat

  • Book
  • © 1999

Overview

Editors:
  1. R. J. Footitt

    1. John West Foods Ltd., Liverpool, UK

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    You can also search for this editor in PubMed   Google Scholar

  2. A. S. Lewis

    1. John West Foods Ltd., Liverpool, UK

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (11 chapters)

  1. Front Matter

    Pages i-xv
    Download chapter PDF

  2. Raw material sourcing

    • P. Harris
    Pages 1-16

  3. Fish raw material

    • A. Garthwaite
    Pages 17-43

  4. Meat raw materials

    • R. J. Hart
    Pages 44-59

  5. Canning factory standards

    • A. W. Timperley
    Pages 60-87

  6. Cans and lids

    • T. A. Turner
    Pages 88-135

  7. Filling operations

    • A. S. Lewis, R. Heroux, F. Nolte, P. Robinson
    Pages 136-158

  8. Can seaming

    • P. Moran
    Pages 159-177

  9. Heat treatment

    • L. Bratt
    Pages 178-211

  10. Warehousing and distribution

    • G. Hazle, M. A. Terry
    Pages 212-222

  11. Laboratory services

    • M. Hutchison
    Pages 223-269

  12. Cleaning

    • K. Barber, P. Bird
    Pages 270-304

  13. Back Matter

    Pages 305-310
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Keywords

About this book

'...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

Editors and Affiliations

  • John West Foods Ltd., Liverpool, UK

    R. J. Footitt, A. S. Lewis

Bibliographic Information

  • Book Title: The Canning of Fish and Meat

  • Editors: R. J. Footitt, A. S. Lewis

  • DOI: https://doi.org/10.1007/978-1-4615-2802-9

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Aspen Publishers, Inc. 1999

  • Hardcover ISBN: 978-0-8342-1291-6Published: 30 April 1994

  • eBook ISBN: 978-1-4615-2802-9Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XV, 310

  • Topics: Food Science

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