'...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

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.

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 readily recyclable container materials and product stability at ambient conditions, as well as long life. For some foods, such as fish and meat, the character of the canned product has become an accepted and sought after quality by the consumer but for other foods, other methods of preservation have delivered a...