Chapter 24. Preserving by Heat

  1. Maguelonne Toussaint-Samat

Published Online: 6 APR 2009

DOI: 10.1002/9781444305135.ch24

A History of Food

A History of Food

How to Cite

Toussaint-Samat, M. (2008) Preserving by Heat, in A History of Food, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444305135.ch24

Publication History

  1. Published Online: 6 APR 2009
  2. Published Print: 17 OCT 2008

ISBN Information

Print ISBN: 9781405181198

Online ISBN: 9781444305135

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Keywords:

  • technique of canning;
  • tyndallization;
  • freeze-drying;
  • acid fermentation;
  • pasteurization of milk