An English version of "La conserve appertis<'e>e, techniques et
<'e>conomiques" published by Technique et Documentation - Lavoisier
in Paris in 1991, condensed to reduce duplication among the
contributors and remove the discussion of French economic factors.
Essentially supplies the explanatory text for the Codex Alimentarius
Recommended International Code of Hygienic Practice for Low-Acid and
Acidified Low-Acid Canned Foods as revised in 1989. Discusses raw
materials and their reception and preparation, thermal processing,
and post-process handling and quality. For chemists and others in the
Annotation c. by Book News, Inc., Portland, Or.