Handbook of vegetables and vegetable processing / / Nirmal K. Sinha [and four others]

• Pubblicazione: Ames, Iowa : , : Wiley-Blackwell, , 2011; ©2011
• Descrizione fisica: 1 online resource (788 p.)
• Disciplina: 664.8; 664/.8
• Soggetto topico: Vegetables - Processing; Vegetables - Composition; Botanical chemistry
• Persona (resp. second.): SinhaNirmal K.
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references at the end of each chapters and index.
• Nota di contenuto: pt. 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.
• Sommario/riassunto: Vegetables 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
• Titolo autorizzato: Handbook of vegetables and vegetable processing
• ISBN: 0-470-95844-8; 1-282-82285-3; 9786612822858; 0-470-95834-0; 0-470-95838-3
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910830670503321
• Lo trovi qui: Univ. Federico II