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Includes the latest processing technologies, including non-thermal
processing Contains new sections on fresh-cut fruits Covers all
major categories of fruits and the processing technologies applied
to them Addresses issues of concern to industry and research
personnel This new edition of a highly acclaimed, two-volume
reference provides comprehensive and current information on a wide
variety of fruits and processes. Revised and updated by an
international team of contributors, the second edition includes the
latest advances in processing technology, scientific research, and
regulatory requirements. Expanded coverage includes fresh-cut
fruits, non-thermal methods of fruit processing, and more
information on the effects of cultivar or variety and maturity on
processed product quality. It presents a wide range of information
on fruits and fruit products and covers traditional as well as the
newest technologies.
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