Abstract
Canning has evolved exponentially since its creation over 200 years ago. The best was to define canning may be to utilise the definition of commercial sterility found in the United States Code of Federal Regulations (CFR) for low-acid canned foods found in Title 21, Part 113, “Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.”
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
