The Connecticut Fruit and Vegetable Handbook
Author: Brainerd T. Peck
Publisher:
Published: 1934
Total Pages: 88
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: Brainerd T. Peck
Publisher:
Published: 1934
Total Pages: 88
ISBN-13:
DOWNLOAD EBOOKAuthor: Connecticut. Department of Agriculture. Bureau of Markets
Publisher:
Published: 1940
Total Pages: 61
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1934
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Brainerd T. Peck
Publisher:
Published: 1940
Total Pages: 61
ISBN-13:
DOWNLOAD EBOOKAuthor: Muhammad Siddiq
Publisher: John Wiley & Sons
Published: 2018-02-23
Total Pages: 1104
ISBN-13: 1119098947
DOWNLOAD EBOOKHandbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Author: Jacqueline Heriteau
Publisher: Gardener's Handbook
Published: 2012-08-30
Total Pages: 273
ISBN-13: 1591865441
DOWNLOAD EBOOKNew England Gardener's Handbook is written by popular gardening experts who include their collective wisdom in one complete guide for New England gardeners. In addition to the hundreds of hardy plants in eleven different plant categories, there are monthly to-do calendars assisting gardeners with the proper care and timing for everything from planting to pruning. Full-color photos for each plant and helpful illustrations and charts make this an easy-to-use resource for all New England gardeners with expert advice for home gardeners in Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont.
Author: D. K. Salunkhe
Publisher: CRC Press
Published: 1998-03-19
Total Pages: 750
ISBN-13: 9780824701055
DOWNLOAD EBOOK"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "
Author: M. Shafiur Rahman
Publisher: CRC Press
Published: 2007-07-16
Total Pages: 1088
ISBN-13: 1420017373
DOWNLOAD EBOOKThe processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Author: United States. Department of Agriculture
Publisher:
Published: 1941
Total Pages: 90
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1949
Total Pages: 166
ISBN-13:
DOWNLOAD EBOOKSet includes revised editions of some issues.