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BOOK SUMMARY :

Canning as a preservation process has proved its value in its contribution to the preservation distribution and storage of world food supplies and is a traditional way of preserving fish and meat with increasing concern for the environment it has much to offer with its use of readilycanning meat fish and poultry 5 the following method is used to exhaust air from tin cans packed with cold meat placethe filled but open cans in a bath of boiling water that comes to within 1 to 2 inches of the top of the can cover the bath to retain steam and heat being careful that water from the bath does not bubble into the cansthe canning of fish and meat is a book which will be of practical use to the canmaking and canning industries to food brokers and retailers and to students training for and graduating into the industry rjf aslthe canning of fish and meat and millions of other books are available for amazon kindle learn more enter your mobile number or email address below and well send you a link to download the free kindle app then you can start reading kindle books on your smartphone tablet or computer no kindle device required get this from a library the canning of fish and meat r j footitt a s lewis 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

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