Quality and Preservation of Vegetables

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CRC Press, 2021 M05 30 - 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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Chapter
the major world food crops grown in a wide variety of soils and climates Potato is superior to every other food
Quality and Storage of Raw Potatoes
Development and Control
Processing Quality of Potatoes
Processing of Potatoes
Potato Chips
Quality Standardization of Raw and Processed Potatoes
Table 2
Barley
Chapter 5
Chapter 6
8
Chapter 7
Chapter 8
Chapter 9

THE TOTAL AREA YIELD PRODUCTION AND MAJOR POTATO PRODUCING COUNTRIES OF
Chapter 2
Carrots
U S S
Sweet Corn
From FAO Production Yearbook Vol 25 Food and Agriculture Organization of the United Nations Rome 1972 With
Chapter 10
Index
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Acerca del autor (2021)

N.A. Michael Eskin

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