Canning of Fish and Meat

by R. Footitt (Editor)

Canning continues to be an important commerical technique for the preservation of meat and fish. This book includes coverage of raw materials, preparation, factory standards, filling, sealing, post-process operations, and cleaning and laboratory services. This book should be of interest to technical and production manag ers in the meat and fish canning industry, its raw materials suppliers and equipment manufacturers.

310 pages, Hardcover

First published December 31, 1995