Handbook of Vegetable Preservation and Processing

Series:
Food Science and Technology
Published:
September 12, 2003 by CRC Press - 752 Pages
Editor(s):
Y. H. Hui; Sue Ghazala, Memorial Univ of Newfoundland, CANADA; Dee M. Graham, R & D Enterprises, Walnut Creek, California, USA; K.D. Murrell, Royal Veterinary &; Wai-Kit Nip, University of Hawaii at Manoa, Honolulu, USA

Purchasing Options

Hardback
$279.95
Add to cart
ISBN 9780824743017
Cat# DK2869
 

Features

  • Examines the principles of traditional vegetable processing procedures such as canning, drying, freezing, fermenting, and chemical preservation
  • Represents the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors
  • Considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation

    • Summary

    Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.

    Related Titles