Abstract
THE great changes in the conditions of life brought about by the industrial develop ments of the last century have necessitated an increased consumption of preserved foods. Of the various processes used in commercial practice, that of sterilizing in hermetically sealed tinplate con tainers?more commonly referred to as ‘canning’?has rightly assumed pride of place, and foods properly preserved in this manner are not only in a form convenient to the housewife but are also at least as nutritious as similar products cooked in the home. The steady growth of the canning industry in size and efficiency has been aided throughout by researches which have covered a wide field, ranging from investigations connected with the growth of suitable raw products through the many problems associated with the technical processes of industry to studies of a more academic nature in bacteriology and metallurgy. It is a little difficult for the general food chemist to keep track of this widespread literature, and for that reason we must welcome any attempt to con solidate the existing knowledge of the science and art of food canning.
Canning Practice and Control
By Osman Jones T. W. Jones. Pp. xii + 254 + 65 plates. (London: Chapman and Hall, Ltd., 1937.) 25s. net.
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H., F. Canning Practice and Control. Nature 139, 946 (1937). https://doi.org/10.1038/139946a0
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DOI: https://doi.org/10.1038/139946a0