Titlebook: Elementary Food Science; Ernest R. Vieira Book 19964th edition Springer-Verlag US 1996 HACCP.additives.chemistry.enzymes.food.food chemist

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https://doi.org/10.1007/978-3-476-03453-3orroded the cans, so the next innovation was to heat in steam under pressure. The higher the pressure, the higher the temperature at which water boils (see Table 10.1) and the shorter the processing time. These early pressure chambers evolved into the modern retort.

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