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Canning
CHF 161.95
Auf Lager
SKU
1NQIV96AGUE
1 Verfügbar 
Geliefert zwischen Fr., 01.05.2026 und Mo., 04.05.2026
Details
Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first developed as a French military discovery by Nicolas Appert. The packaging prevents microorganisms from entering and proliferating inside. To prevent the food from being spoiled before and during containment, quite a number of methods are used pasteurization, boiling refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foodstuff being preserved, a sufficient dose of ionizing radiation, submersion in a strongly saline, acid, base, osmotically extreme or other microbe-challenging environments. No such method is perfectly dependable as a preservative. For example, spore forming thermal resistant microorganisms, such as Clostridium botulinum can still survive
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130236809
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Größe H220mm x B6mm x T150mm
- Jahr 2009
- EAN 9786130236809
- Format Fachbuch
- ISBN 978-613-0-23680-9
- Titel Canning
- Untertitel Packaging and labeling, Microorganism, Clostridium botulinum, Acid, Pressure cooking, Meat, Seafood, Can seamer, Nicolas Appert, Food preservation, Home canning
- Gewicht 156g
- Herausgeber Alphascript Publishing
- Anzahl Seiten 104
- Genre Biologie
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