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The book contains 15 s on production technologies of horticulture
crops as: The book contains 15 s on Processing and Post Harvest
Technologies. The first Processing and post harvest technologies,
provides a comprehensive introduction to Indian processing industry
as well as status of horticultural crops, prospects for growth of
processing industry are also highlighted. 2 Biology of horticulture
crops, focuses on bio-chemical and physiological changes associated
with horticultural commodities. 3 Maturity indices and Harvesting
practices for horticulture crops deals with concepts related to
life of a horticultural produce, Maturity indices of fruits,
vegetables and floral crops and harvesting practices. In s 4, 5, 6
and 7 Preparation for market and transportation of horticulture
produce, grading and packing of horticulture produce, post-harvest
problems and, common disorders of horticultural crops have been
highlighted respectively. 8 have been written on quality evaluation
criteria for horticultural crops, 9 focuses on browning reactions.
In s 10, 11 and 12 carbohydrates, proteins, fats and oils topics
have been described in context to food, 13 is exclusively based, on
post harvest handling, storage and processing of vegetables, 14,
describes evaluation of food and 15 focuses on practical chemistry
applications in postharvest technology. No book can claim to be
perfect. The authors shall gratefully acknowledge comments and
suggestions for further improvement from readers.
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