Abstract
Canning is the oldest and most important means of preparing ambient stable, long shelf-life foods. The technology allows food to be produced in countries around the world where supplies of natural raw materials are available for ultimate consumption in industrial societies many thousands of miles away. Canning is thus an important aspect of world trade and provides an income for many emerging nations. Canned fish, for instance, is supplied to the UK from countries as far distant as Peru, Thailand and Indonesia, and nearer home from North Africa and Europe.
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Bratt, L. (1995). Heat treatment. In: Footitt, R.J., Lewis, A.S. (eds) The Canning of Fish and Meat. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2113-6_8
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DOI: https://doi.org/10.1007/978-1-4615-2113-6_8
Publisher Name: Springer, Boston, MA
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