Commerical Vegetable Processing 2/e

Bob Shiun Luh

Published by Scientific International
ISBN 10: 9381714649 / ISBN 13: 9789381714645
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International Edition, Cover & ISBN may be different from US edition, PAPERBACK. Book Condition: New. Brand New,Softcover,No Access code & No context dvd, But Contents are same as US Edition. Printed in English Language, Prompt shipping by USPS/,UPS/,DHL/,FedEx. Exceptional customer Service, Satisfaction Guaranteed. We may ship the books from Asian regions for inventory purpose. "Special Note" We do provide service on APO BOX & PO BOX addresses only in usa. Bookseller Inventory #

About this title:

Synopsis: The perishable nature of the fresh produce of vegetables for human consumption underlines the significance of the technique of processing. The second edition of Commercial Vegetable Processing, edited by two food scientists from the University of California and the University of Georgia, contains illustrated contributions from the internationally-renowned professionals. They are fine synthesis of both theory and practice. The contributions cover the general principles and methods; microorganisms in relation to vegetable processing; tin, glass and plastic containers; vegetable dehydration; pickling and fermenting of vegetables; grades and standards; quality control; sanitation and waste management; composition and nutritive value of raw and processed vegetables; storage life and quality retention; nutrition labeling; computerized process control (general principles); and computers in food processing. In view of its authoritative text, it should be a useful book for all those engaged in vegetable processing industries.

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Bibliographic Details

Title: Commerical Vegetable Processing 2/e
Publisher: Scientific International
Binding: PaperBack
Book Condition: Brand New
Edition: International Edition.

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By : Bob Shiun Luh
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Book Description Medtec, New Delhi, 2013. Soft cover. Book Condition: New. Second. The perishable nature of the fresh produce of vegetables for human consumption underlines the significance of the technique of processing. The second edition of Commercial Vegetable Processing, edited by two food scientists from the University of California and the University of Georgia, contains, illustrated contributions from the internationally renowned professionals. They are ne synthesis of both theory and practice. The contributions cover the general Principles and methods; microorganisms in relation to vegetable processing; tin, glass and plastic containers; vegetable dehydration; pickling and fermenting of vegetables; grades and standards; quality control; sanitation and waste management; composition and nutritive value of raw and processed vegetables; storage life and quality retention; nutrition labeling; computerized process control (general principles); and computers in food processing. In view of its authoritative text, it should be a useful book for all those engaged in vegetable processing industries. Bookseller Inventory # 251518

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