Quality and Preservation of Vegetables

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CRC Press, 1989 M03 31 - 328 páginas
This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.

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Contenido

Chapter
4
Agronomic Characteristics of Potatoes
7
Potatoes 1
19
Processing Quality of Potatoes
25
Processing of Potatoes
35
Quality Standardization of Raw and Processed Potatoes
44
Chapter 2
53
Chapter 3
75
Chapter 5
159
Chapter 6
185
Chapter 7
217
Chapter 8
245
Chapter 9
265
Chapter 10
285
Index
305
Derechos de autor

Chapter 4
121

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