Quality and Preservation of Vegetables

Portada
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.

Dentro del libro

Contenido

Chapter
4
II
5
III
11
Development and Control
17
Potatoes 1
19
Processing Quality of Potatoes
25
Processing of Potatoes
35
Quality Standardization of Raw and Processed Potatoes
44
Chapter 3
75
Chapter 4
121
Green Peas
159
Chapter 6
185
Chapter 7
217
Chapter 8
245
Chapter 9
265
Chapter 10
285

IV
51
Chapter 2
53
11
68

Otras ediciones - Ver todas

Términos y frases comunes

Información bibliográfica