Citrus juices constitute the majority of the fruit juices consumed
in the United States and around the world. Along with the rest of
the fruit juice industry, they playa major role in the entire food
industry as well. In spite of this prominence, few texts have been
written on quality control technology; and most of the texts have
been written by researchers who may possess great technical skill
but generally are less familiar with daily routine quality control
problems and con cerns than quality control technologists are. On
the other hand, quality control technologists and managers
generally do not have the time and/or the talent to write books or
communicate through scientific literature. The author recognized
the need for an updated, comprehensive, and easily understood text
on citrus quality control. This text has been designed to be used
not only by processors, bottlers, canners, and others involved in
the citrus in dustry, but it can be of value to instructors and
students of citrus technology. Researchers also can find value in
the foundations laid down by the text, es pecially in regard to the
needs and concerns of the processing industry. Also, consultants
and marketing personnel will be greatly helped by understanding the
concepts of this volume. Persons in related industries also will
find many applications that can be easily adapted to their needs."
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