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sugar, canners'
sugar, canners' Sugar with a higher standard of microbiological quality control than normal table sugar because some bacterial spores can survive the high temperatures of canning and even small numbers can damage canned food. Similarly bottlers' sugar must be virtually free from yeasts, moulds, and certain bacteria.
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Cite this article
DAVID A. BENDER. "sugar, canners'." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 1 Jun. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "sugar, canners'." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (June 1, 2012). http://www.encyclopedia.com/doc/1O39-sugarcanners.html DAVID A. BENDER. "sugar, canners'." A Dictionary of Food and Nutrition. 2005. Retrieved June 01, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-sugarcanners.html |
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canners' sugar
canners' sugar See sugar.
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Cite this article
DAVID A. BENDER. "canners' sugar." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 1 Jun. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "canners' sugar." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (June 1, 2012). http://www.encyclopedia.com/doc/1O39-cannerssugar.html DAVID A. BENDER. "canners' sugar." A Dictionary of Food and Nutrition. 2005. Retrieved June 01, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-cannerssugar.html |
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