Fruit Manufacturing - Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (Paperback, 2006)

Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product 's quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.

General

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!