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Fruit Vegetable Processing by Fao (11 results)
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Fruit and Vegetable Processing
Language: English
Published by International Book Distributing Co., Publishing Division, 1997
ISBN 10: 8185860378 ISBN 13: 9788185860374
Condition: New. pp. viii + 382 Figures.
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Fruit and Vegetable Processing
Language: English
Published by International Book Distributing Co., Publishing Division IBDC, 1997
ISBN 10: 8185860378 ISBN 13: 9788185860374
Condition: New. pp. viii + 382 1st Indian Edition.
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Fruit and Vegetable Processing
Language: English
Published by International Book Distributing Co., Publishing Division, 1997
ISBN 10: 8185860378 ISBN 13: 9788185860374
Condition: New. pp. viii + 382.
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International EditionCondition: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.
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Condition: New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability.
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Condition: New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability.
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N.A. Condition: New. ISBN:9788185860374,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.
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Condition: New. pp.290 1st NO-PA16APR2015-KAP.
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Condition: New. pp.290.
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Condition: New. pp.290.
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Hardcover. Condition: New. Foreword. 1. Introduction. 2 . General properties of fruit and vegetables; chemical composition and nutritional aspects; structural features. 3. Deterioration factors and their control. 4. Methods of reducing deterioration. 5. General procedures for fruit and vegetable preservation. 6. Auxiliary raw materials. 7. Packaging materials. 8. Fruit specific preservation technologies. 9. Vegetable specific processing technologies 10. Quality control/quality assurance and international trade; good manufacturing practices (gmp); hygiene requirements; hazard analysis and critical control points (HACCP). 11. Fruit and vegetable processing units - general approach; preliminary study; how to invest, install and operate a processing centre; modular units: from farm/family to community/business level Bibliography. Appendices.
