a packaging process in which foods are preserved by being hermetically sealed into steel or aluminium cans. The cans are generally laquered internally to prevent acid corrosion and formation of sulphur compounds, which can cause discolouration, and to protect from tin or aluminium residues.
Beans, white, dried, of the species Phaseolus vulgaris, of which not more than 2 % by weight are retained by a screen with apertures of a diameter of 8 mm, for use in the food-canning industry ...
