By Y. H. Hui, Sue Ghazala, Dee M. Graham, K.D. Murrell, Wai-Kit Nip
Representing the leading edge within the box with examine from greater than 35 foreign specialists spanning governmental, business, and educational sectors, the guide of Vegetable protection and Processing compiles the most recent technological know-how and expertise within the processing and renovation of greens and vegetable items. This reference serves because the in simple terms advisor to bring together key instruments utilized in the us to guard and guard the standard of unpolluted and processed greens. an unlimited and modern resource, it considers contemporary concerns in vegetable processing safeguard comparable to changed surroundings packaging, macroanalytical tools, and new applied sciences in microbial inactivation.
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Additional info for Handbook of Vegetable Preservation and Processing (Food Science and Technology)
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Danville, IL: Interstate, 1992, pp. 459– 476. JM Swiader, GW Ware, JP McCollum. Lettuce and other leafy salad vegetables. In: Producing Vegetable Crops. Danville, IL: Interstate, 1992, pp. 341– 360. JM Swiader, GW Ware, JP McCollum. Celery. In: Producing Vegetable Crops. Danville, IL: Interstate, 1992, pp. 309– 322. H Hwang. Celery. In: BF Hung, ed. Taiwan Agriculture Encyclopedia (Crop Edition—2). Taiwan: Harvest Farm Magazine, 1995, pp. 355– 360. JG Vaugban, CA Geissler. Vegetable fruits. In: The New Oxford Book of Food Plants.
In: Peppers: Vegetable and Spice Capsicums. Wallingford, UK: CABI, 2000, pp. 1– 13. PW Bosland, EJ Votava. Taxonomy, pod types and genetic resources. In: Peppers: Vegetable and Spice Capsicums. Wallingford, UK: CABI, 2000, pp. 14– 39. PW Bosland, EJ Votava. Production. In: Peppers: Vegetable and Spice Capsicums. Wallingford, UK: CABI, 2000, pp. 97–134. VE Rubatzky, M Yamaguchi. Sweet corn. In: World Vegetables: Principles, Production, and Nutritive Values. 2d ed. New York: Chapman and Hall, 1997, pp.