The Canning of Fish and Meat
By:"R.J. Footitt","A.S. Lewis"
Published on 1994-04-30 by Springer Science & Business Media
'...aimed at the technical person (and) also a good basic book for undergraduate students...' - Food Technology New Zealand' - '...especially useful for food technologists and others in the industry or training for it.' - Food Australia
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Because of the limitations in the speed of filling cans within the meat and fish \u003cbr\u003e\n\u003cb\u003ecanning\u003c/b\u003e operations, slower output speeds are the norm. Seamers operating in \u003cbr\u003e\nthe speed output band of 5-150 cpm are designed as the stationary can closing \u003cbr\u003e\ntype.