An Aspen Food Engineering Series Book. This new reference work in
the Food Engineering Series covers basic and new information and
issues, and new and refined existing technologies in the
preservation of fruits and vegetables with a minimum of processing.
It begins with a section on detecting and controlling good and
harmful microorganisms in fruits and vegetable tissues, then
surveys a range of preservation technologies, talks about new
technologies being developed in landmark multinational projects,
and ends by covering the legal aspects of minimally processed
produce in the United States, Europe, South America, and Asia.
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