Quality and Preservation of Vegetables
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.
Comentarios de la gente - Escribir un comentario
No encontramos ningún comentario en los lugares habituales.
Agronomic Characteristics of Potatoes
Processing Quality of Potatoes
Processing of Potatoes
Quality Standardization of Raw and Processed Potatoes
Otras ediciones - Ver todas
Agric Agriculture amount appearance application ascorbic acid blanching brine browning cabbage carrots cause cell changes chemical color composition concentration consistency contained cooking crop cucumbers cultivars damage decreased dehydrated determining disease early ears effect factors fertilization Figure firmness flavor Food Food Sci freezing fresh frozen fruit glucose grades green beans grown growth handling harvest head higher Hortic important increased influence irrigation leaves less lettuce levels loss lower maturity measured mechanical method moisture nitrogen nutritional occur operations peas pickling cucumbers plant pods present processing protein reduced relative reported resistance roots seed showed snap beans soil stage standards starch storage stored studies sugars sweet corn sweet potatoes Table Technol temperature texture tissue tomato tubers types units usually varieties various vegetables vitamin weight yield