Quality and Preservation of VegetablesCRC 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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... food processing industry . The production of a successful commercial crop depends on the development of suitable varieties in addition to agronomic and climatic conditions . While high yields are important to the farmer , the crop must ...
... food processing industry . The production of a successful commercial crop depends on the development of suitable varieties in addition to agronomic and climatic conditions . While high yields are important to the farmer , the crop must ...
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... food chemistry at the University of Manitoba , Canada . He was born in England in 1941. He graduated with a B.Sc. degree with honors in biochemistry from the University of Birmingham in 1963 and received his Ph.D in Physiological ...
... food chemistry at the University of Manitoba , Canada . He was born in England in 1941. He graduated with a B.Sc. degree with honors in biochemistry from the University of Birmingham in 1963 and received his Ph.D in Physiological ...
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... Food Science University of Arkansas Fayetteville , Arkansas Joseph J. Jen , Ph.D Professor Department of Food Science and Technology University of Georgia Athens , Georgia C. Y. Lee , Ph.D. Professor Department of Food Science and ...
... Food Science University of Arkansas Fayetteville , Arkansas Joseph J. Jen , Ph.D Professor Department of Food Science and Technology University of Georgia Athens , Georgia C. Y. Lee , Ph.D. Professor Department of Food Science and ...
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... Food Science University of Arkansas Fayetteville , Arkansas William M. Walter , Jr. , Ph.D. Agricultural Research Service U.S. Department of Agriculture North Carolina State University Raleigh , North Carolina Todd C. Wehner , Ph.D ...
... Food Science University of Arkansas Fayetteville , Arkansas William M. Walter , Jr. , Ph.D. Agricultural Research Service U.S. Department of Agriculture North Carolina State University Raleigh , North Carolina Todd C. Wehner , Ph.D ...
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... food crop in its ability to produce food per unit area per unit of time . The increasing awareness of the productive capability and food value of potato has placed this crop high in the order of importance , giving it a fourth rank ...
... food crop in its ability to produce food per unit area per unit of time . The increasing awareness of the productive capability and food value of potato has placed this crop high in the order of importance , giving it a fourth rank ...
Contenido
4 | |
7 | |
19 | |
25 | |
Processing of Potatoes | 35 |
Quality Standardization of Raw and Processed Potatoes | 44 |
Chapter 2 | 53 |
Chapter 3 | 75 |
Green Peas | 159 |
Chapter 6 | 185 |
Chapter 7 | 217 |
Chapter 8 | 245 |
Chapter 9 | 265 |
Chapter 10 | 285 |
Index | 305 |
Chapter 4 | 121 |
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