Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Download
Standard view
Full view
of .
Save to My Library
Look up keyword
Like this
47Activity
0 of .
Results for:
No results containing your search query
P. 1
preservation of foods

preservation of foods

Ratings:

4.0

(1)
|Views: 1,252 |Likes:
Published by PlainNormalGuy2

More info:

Published by: PlainNormalGuy2 on Mar 06, 2009
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less

02/01/2013

pdf

text

original

U.S. ARMY MEDICAL DEPARTMENT CENTER AND SCHOOL
FORT SAM HOUSTON, TEXAS 78234-6100
PRESERVATION OF FOODS
SUBCOURSE MD0703
EDITION 100
DEVELOPMENT

This subcourse is approved for resident and correspondence course instruction. It
reflects the current thought of the Academy of Health Sciences and conforms to printed
Department of the Army doctrine as closely as currently possible. Development and
progress render such doctrine continuously subject to change.

ADMINISTRATION

For comments or questions regarding enrollment, student records, or shipments,
contact the Nonresident Instruction Branch at DSN 471-5877, commercial (210) 221-
5877, toll-free 1-800-344-2380; fax: 210-221-4012 or DSN 471-4012, e-mail
accp@amedd.army.mil, or write to:

COMMANDER
AMEDDC&S
ATTN MCCS HSN
2105 11TH STREET SUITE 4192
FORT SAM HOUSTON TX 78234-5064
Approved students whose enrollments remain in good standing may apply to the
Nonresident Instruction Branch for subsequent courses by telephone, letter, or e-mail.
Be sure your social security number is on all correspondence sent to the Academy of
Health Sciences.
CLARIFICATION OF TRAINING LITERATURE TERMINOLOGY

When used in this publication, words such as "he," "him," "his," and "men" are intended
to include both the masculine and feminine genders, unless specifically stated otherwise
or when obvious in context.
.

TABLE OF CONTENTS
Lesson
Paragraphs
1
INTRODUCTION TO MICROBIOLOGY
Section I.
Agents Causing Food Spoilage
1-1--1-13
Section II. Microbial Growth
1-14--1-26
Exercises
2
FOOD MICROBIOLOGY
Section I.
Microbiology of Dairy Products
2-1--2-5
Section II. Microbiology of Meats
2-6--2-7
Section III. Microbiology of Poultry and Shell Eggs
2-10--2-11
Section IV. Microbiology of Fruits and Vegetables
2-12--2-15
Exercises
3
FOOD PRESERVATION
Section I.
Introduction to Preservation of Foods
3-1--3-5
Section II. Methods of Preservation
Addition of Chemicals

3-6--3-13
Section III. Methods of Preservation--Thermal Methods 3-14--3-22
Section IV. Preservation of Fruits and Vegetables

3-23--3-25
Section V. Food Additives
3-26--3-30
Section VI. Aseptic Storage System for Canning
3-31--3-33
Exercises
MD0703
i

Activity (47)

You've already reviewed this. Edit your review.
1 hundred reads
1 thousand reads
sizweh liked this
rajadkv liked this
rajadkv liked this
djdehne liked this
sami_bulut542 liked this
sami_bulut542 liked this
iamishtiaque liked this

You're Reading a Free Preview

Download
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->