The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks
The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks

Author: Robert E. Hardenburg

Publisher:

Published: 1986

Total Pages: 140

ISBN-13:

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Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we are making this draft widely available for comment from industry stakeholders, as well as university research, teaching and extension staff.

Managing Cover Crops Profitably (3rd Ed. )
Managing Cover Crops Profitably (3rd Ed. )

Author: Andy Clark

Publisher: DIANE Publishing

Published: 2008-07

Total Pages: 248

ISBN-13: 1437903797

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Cover crops slow erosion, improve soil, smother weeds, enhance nutrient and moisture availability, help control many pests and bring a host of other benefits to your farm. At the same time, they can reduce costs, increase profits and even create new sources of income. You¿ll reap dividends on your cover crop investments for years, since their benefits accumulate over the long term. This book will help you find which ones are right for you. Captures farmer and other research results from the past ten years. The authors verified the info. from the 2nd ed., added new results and updated farmer profiles and research data, and added 2 chap. Includes maps and charts, detailed narratives about individual cover crop species, and chap. about aspects of cover cropping.

Handbook of Food Preservation
Handbook of Food Preservation

Author: M. Shafiur Rahman

Publisher: CRC Press

Published: 2007-07-16

Total Pages: 1088

ISBN-13: 1420017373

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The 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