Canning (week 2)
Method of food preservation in which the fruits & vegetables are packed in air tight (hermatically sealed) metal containers and heated to kill microorganisms in side the container at a high temperature of 121 0 C and 15 PSI/240 0 F for certain period of time.
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Course Material
- Chapters 11
- Department Institute of Food Science & Nutrition
- Teacher
Prof. Dr. Sarfraz Hussain
