Processing Fruits: Science and Technology, vol. 1, Biology, Principles and Applications.
Chapter titles are: Classification, Composition of Fruits, and Postharvest Maintenance of Quality; Thermal Processing of Fruits; Juice Processing; Enzymes in Fruit Juice and Wine Industry; Fruit Preserves and Jams; Refrigerated and Controlled Modified Atmosphere Storage; Fruit Freezing; Drying of Fruits; Ionizing Radiation for Preservation of Fruits; Microbiology of Fruit Products; Direct Food Additives in Fruit Processing; Quality Assurance, Quality Control, Inspection and Sanitation; Packaging of Fruits and Vegetables; Grades, Standards and Food Labelling; Residual Management in Fruit Processing Plants, followed by a detailed subject index.
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|Publication:||Food Trade Review|
|Article Type:||Book Review|
|Date:||Dec 1, 1996|
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