LEADER 01409nam 2200361 n 450 001 996391428803316 005 20221108050800.0 035 $a(CKB)1000000000668222 035 $a(EEBO)2240967043 035 $a(UnM)99868887 035 $a(EXLCZ)991000000000668222 100 $a19940708d1659 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 12$aA sermon on the 5th of November, being the last which was preached by the reverend father in God, Bishop Brownrigg. Bishop of Exon$b[electronic resource] 210 $aLondon $cPrinted for Roberr [sic] Crofts at the Crown in Chancery-lane under Serjants Inne$d1660 [i.e. 1659] 215 $a[2], 76 p 300 $aAnnotation on Thomason copy: "Decemb: 1659"; the imprint date has been crossed out. 300 $aReproduction of the original in the British Library. 330 $aeebo-0018 606 $aSermons, English$y17th century 606 $aGunpowder Plot, 1605$vSermons$vEarly works to 1800 615 0$aSermons, English 615 0$aGunpowder Plot, 1605 700 $aBrownrig$b Ralph$f1592-1659.$01004920 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996391428803316 996 $aA sermon on the 5th of November, being the last which was preached by the reverend father in God, Bishop Brownrigg. Bishop of Exon$92323168 997 $aUNISA LEADER 03992oam 2200721I 450 001 9910785444903321 005 20230725025752.0 010 $a0-429-15000-8 010 $a1-4200-7123-8 024 7 $a10.1201/b10263 035 $a(CKB)2670000000060713 035 $a(EBL)624987 035 $a(OCoLC)693271757 035 $a(SSID)ssj0000411167 035 $a(PQKBManifestationID)11270240 035 $a(PQKBTitleCode)TC0000411167 035 $a(PQKBWorkID)10355841 035 $a(PQKB)11152154 035 $a(MiAaPQ)EBC624987 035 $a(Au-PeEL)EBL624987 035 $a(CaPaEBR)ebr10433630 035 $a(CaONFJC)MIL692802 035 $a(EXLCZ)992670000000060713 100 $a20180331d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aAdvances in fresh-cut fruits and vegetables processing /$fedited by Olga Martin-Belloso, Robert Soliva-Fortuny 210 1$aBoca Raton :$cCRC Press,$d2011. 215 $a1 online resource (402 p.) 225 1 $aFood preservation technology series 300 $aDescription based upon print version of record. 311 $a1-4665-2970-9 311 $a1-322-61520-9 311 $a1-4200-7121-1 320 $aIncludes bibliographical references and index. 327 $aFront cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry 327 $aChapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities 327 $aChapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover 330 $aTaking a multidisciplinary approach, this work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined--$cProvided by publisher. 410 0$aFood preservation technology series. 606 $aFood contamination$xPrevention 606 $aFruit$xPreservation 606 $aFruit$xProcessing 606 $aVegetables$xPreservation 606 $aVegetables$xProcessing 615 0$aFood contamination$xPrevention. 615 0$aFruit$xPreservation. 615 0$aFruit$xProcessing. 615 0$aVegetables$xPreservation. 615 0$aVegetables$xProcessing. 676 $a664/.8 701 $aMartin-Belloso$b Olga$01525572 701 $aSoliva Fortuny$b Robert$01525573 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910785444903321 996 $aAdvances in fresh-cut fruits and vegetables processing$93767060 997 $aUNINA