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US Army Medical Course MD0703-100 - Preservation of Foods

US Army Medical Course MD0703-100 - Preservation of Foods

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Published by: Georges on Nov 11, 2008
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05/09/2014

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U.S. ARMY MEDICAL DEPARTMENT CENTER AND SCHOOLFORT SAM HOUSTON, TEXAS 78234-6100
PRESERVATION OF FOODS
SUBCOURSE MD0703 EDITION 100
 
DEVELOPMENT
This subcourse is approved for resident and correspondence course instruction. Itreflects the current thought of the Academy of Health Sciences and conforms to printedDepartment of the Army doctrine as closely as currently possible. Development andprogress 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-mailaccp@amedd.army.mil, or write to:COMMANDERAMEDDC&SATTN MCCS HSN2105 11TH STREET SUITE 4192FORT SAM HOUSTON TX 78234-5064Approved students whose enrollments remain in good standing may apply to theNonresident 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 intendedto include both the masculine and feminine genders, unless specifically stated otherwiseor when obvious in context..
 
TABLE OF CONTENTS
 Lesson Paragraphs 1 INTRODUCTION TO MICROBIOLOGYSection I. Agents Causing Food Spoilage
1
-1--1-13Section II. Microbial Growth
 
1-14--1-26Exercises2 FOOD MICROBIOLOGYSection I. Microbiology of Dairy Products 2-1--2-5Section II. Microbiology of Meats 2-6--2-7Section III. Microbiology of Poultry and Shell Eggs
 
2-10--2-11Section IV. Microbiology of Fruits and Vegetables
 
2-12--2-15Exercises3 FOOD PRESERVATIONSection I. Introduction to Preservation of Foods
 
3-1--3-5Section II. Methods of PreservationAddition of Chemicals
 
3-6--3-13Section III. Methods of Preservation--Thermal Methods 3-14--3-22Section IV. Preservation of Fruits and Vegetables
 
3-23--3-25Section V. Food Additives
 
3-26--3-30Section VI. Aseptic Storage System for Canning
 
3-31--3-33ExercisesMD0
703
i

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