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100   $a20160120h20112011  uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aHandbook of vegetables and vegetable processing /$fNirmal K. Sinha [and four others]
210  1$aAmes, Iowa :$cWiley-Blackwell,$d2011.
210  4$dİ2011
215   $a1 online resource (788 p.)
300   $aDescription based upon print version of record.
311   $a0-8138-1541-X 
320   $aIncludes bibliographical references at the end of each chapters and index.
327   $apt. 1. Biology, biochemistry, nutrition, microbiology, and genetics -- pt. 2. Postharvest technology and storage systems -- pt. 3. Processing and packaging of vegetables -- pt. 4. Product and food plant safety and HACCP -- pt. 5. Commodity processing.
330   $aVegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui's popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinar
606   $aVegetables$xProcessing$vHandbooks, manuals, etc
606   $aVegetables$xComposition$vHandbooks, manuals, etc
606   $aBotanical chemistry$vHandbooks, manuals, etc
608   $aElectronic books.
615  0$aVegetables$xProcessing
615  0$aVegetables$xComposition
615  0$aBotanical chemistry
676   $a664.8
676   $a664/.8
702   $aSinha$b Nirmal K.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910140751003321
996   $aHandbook of vegetables and vegetable processing$92064469
997   $aUNINA