Practical Canning

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Authors

  • P. Vijayalakshmi

Abstract

The principles of food preservation and the application to canning are explained in a practical manner. The details regarding cannery organisation, can sealing, method of canning fruits, fruit packs, preparation of syrups, pulping, bottling and canning of vegetables, retort operations and modern canning techniques are discussed at length. Suitable illustrations and figures make the information clear lucid.

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Published

1976-01-01

How to Cite

Vijayalakshmi, P. (1976). Practical Canning. The Indian Journal of Nutrition and Dietetics, 13(1), 22–22. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11809

Issue

Volume 13, Issue 1, January 1976

Section

Book Review

License

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