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Canning basics

A. Lopez, ed., A Complete Course in Canning Book I Basic Information of Canning The Canning Trade, Inc., Baltimore, Md., 1987. [Pg.455]

Food. Food-grade calcium chloride is used in cheese making to aid in rennet coagulation and to replace calcium lost in pasteurization. In the canning iadustry it is used to firm the skin of fmit such as tomatoes, cucumbers, and jalapenos. It acts as a control in many flocculation, coagulation systems (37). Food-grade calcium chloride is used in the brewing iadustry both to control the mineral salt characteristics of the water and as a basic component of certain beers (see Beer). [Pg.416]

Canning and Related Processes. Book 1 Basics on Canning Book 2 Packaging, Aseptic, Ingredients Book 3 Processing Procedures for Canned Food Products. Baltimore CTI Publ., 1986. [Pg.941]

See other pages where Canning basics is mentioned: [Pg.518]    [Pg.1587]    [Pg.36]    [Pg.826]    [Pg.280]    [Pg.282]    [Pg.2]    [Pg.117]    [Pg.86]    [Pg.97]    [Pg.694]    [Pg.239]    [Pg.197]   
See also in sourсe #XX -- [ Pg.87 ]



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