AbstractThe principles of food preservation and the application to canning are explained in a practical manner. The details regarding cannery organisation, can sealing, method of canning fruits, fruit packs, preparation of syrups, pulping, bottling and canning of vegetables, retort operations and modern canning techniques are discussed at length. Suitable illustrations and figures make the information clear lucid.
How to Cite
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at firstname.lastname@example.org for permissions related to commercial use of the article(s).