Processing Fruits
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Language: en
Pages: 724
Pages: 724
Type: BOOK - Published: 2012-06-20 - Publisher: John Wiley & Sons
HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come
Language: en
Pages: 712
Pages: 712
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled o
Language: en
Pages: 680
Pages: 680
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
• use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, a
Language: en
Pages: 393
Pages: 393
Type: BOOK - Published: 2019-05-13 - Publisher: CRC Press
This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of
Language: en
Pages: 576
Pages: 576
Type: BOOK - Published: 1996-05-31 - Publisher: CRC Press
This Publication presents information about the latest developments in fruit processing. Volume 2 covers the important processed fruit and nut commodities and d