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Guide to Food Transport - Fruit and Vegetables.

GUIDE TO FOOD TRANSPORT - FRUIT AND VEGETABLES

Published in full colour, this full colour book describes a hundred of the most important fruit and vegetables in international trade. It provides advice on standards and regulations, minimum requirements for storage, storage life, perishability, treatment, ideal and recommended temperature conditions, sensitivity to storage temperature, humidity and ethylene, heat production, specific heat and specific weight.

Besides all this information on individual fruits and vegetables, the book also discusses refrigeration, packing and stuffing, atmosphere control, chilling injuries, mixed loads, ventilation and the Code of Good Transport Practice.

The book is set out in such a way that it is particularly easy to use. Every spread is devoted to a single product. The lefthand page carries a full colour illustration of the item, a fulsome description of it, details of major producers, standards appertaining and the minimum requirements for keeping such items in good condition. The opposite page carries graphical matter to demonstrate the temperature sensitivity and other physical parameters.
COPYRIGHT 1990 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Feb 1, 1990
Words:165
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