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The subject of fruit ripening is one of vital interest and
importance to the massive international fruit growing and fruit
trade industries. This book is the definitive handbook on the
subject, bringing together a vast wealth of important information
from an experienced team of international contributors.
Recent years have seen a rapid increase in the use of enzymes as
food processing tools, as an understanding of their means of
control has improved. Since publication of the first edition of
this book many new products have been commercially produced and the
corresponding number of published papers has swollen. This second
edition has been fully revised and updated to cover changes in the
last five years. It continues to provide food technologists,
chemists, biochemists and microbiologists with an authoritative,
practical and detailed review of the subject.
Recent years have seen a rapid increase in the use of enzymes as
food processing tools, as an understanding of their means of
control has improved. Since publication of the first edition of
this book many new products have been commercially produced and the
corresponding number of published papers has swollen. This second
edition has been fully revised and updated to cover changes in the
last five years. It continues to provide food technologists,
chemists, biochemists and microbiologists with an authoritative,
practical and detailed review of the subject.
The subject of fruit ripening is one of vital interest and
importance to the massive international fruit growing and fruit
trade industries. This book is the definitive handbook on the
subject, bringing together a vast wealth of important information
from an experienced team of international contributors.
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