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Canned citrus processing : techniques, equipment, and food safety / / Yang Shan, editor-in-chief
| Canned citrus processing : techniques, equipment, and food safety / / Yang Shan, editor-in-chief |
| Pubbl/distr/stampa | Amsterdam, Netherlands : , : Academic Press, , 2016 |
| Descrizione fisica | 1 online resource (192 p.) |
| Disciplina | 338.174304 |
| Soggetto topico |
Citrus fruit industry
Canned fruit Food handling |
| ISBN | 0-12-804702-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Canned Citrus Processing; Copyright; Contents; Preface; One - Overview of the Canned Citrus Industry; 1.1 INDUSTRY BACKGROUND; 1.2 HISTORY OF DEVELOPMENT; 1.2.1 Starting Stage (1959-1969); 1.2.2 Development Stage (1970s to the Mid-1980s); 1.2.3 Prosperous Stage (1990s to the Present Day); 1.3 CURRENT INDUSTRIAL SITUATION; Two - Canned Citrus Processing; 2.1 BACKGROUND; 2.2 CATEGORIES OF CANNED FOODS; 2.3 PRESERVATION PRINCIPLES OF CANNED FOODS; 2.3.1 Effect of Exhausting on Preservation of Canned Products; 2.3.2 Effect of Sealing on the Preservation of Canned Products
2.6.1 Microwave Technique for Food Sterilization and Preservation2.6.2 Ohmic Sterilization; 2.6.3 Pulsed Light Sterilization Technology; 2.6.4 Ozone Sterilization Technique; 2.6.5 High-Pressure Sterilization; 2.6.6 Pulsed Electric Field; 2.6.7 Electrostatic Sterilization; 2.6.8 Magnetic Sterilization; 2.6.9 Induction Electronic Sterilization; 2.6.10 Other Sterilization Techniques; Three - Machinery and Equipment for Canned Citrus Product Processing; 3.1 MATERIAL HANDLING MACHINERY AND EQUIPMENT; 3.1.1 Belt-Driven Conveyors; 3.1.2 Bucket Elevator; 3.1.3 Spiral Conveyor 3.2 CLEANING MACHINERY AND EQUIPMENT3.2.1 Cleaning Machinery for Raw Citrus Materials; 3.2.2 Cleaning Machinery for Packaging Containers; 3.3 MACHINERY AND EQUIPMENT FOR PROCESSING RAW CITRUS MATERIALS AND SEMIFINISHED PRODUCTS; 3.3.1 Citrus-Sorting Machine; 3.3.2 Scraper-Style Continuous Citrus Peel-Heating Machine; 3.3.3 Orange Segment-Sorting Machine; 3.3.4 Pilot Equipment for Removing Citrus Sac Coating by Complex Enzyme; 3.4 EXHAUST AND STERILIZATION MACHINERY AND EQUIPMENT; 3.4.1 Exhaust Machinery and Equipment; 3.4.2 Sterilization Equipment; 3.5 PACKAGING MACHINERY AND EQUIPMENT 3.5.1 GT786 Automatic Vacuum Juice-Filling Machine3.5.2 Sealing Machinery for Canned Citrus Segment Products; 3.5.3 Spinning Capper; 3.5.4 Vacuum-Packaging Machine; 3.5.5 Labeling Machine; 3.5.6 Packing Machine; 3.5.7 Carton-Sealing Machine; 3.5.8 Strapping Machine; 3.6 TYPICAL CANNED CITRUS-PROCESSING PRODUCTION LINE; Four - Quality and Safety Control during Citrus Processing; 4.1 LIMITS AND REQUIREMENTS FOR PESTICIDE RESIDUES, CONTAMINANTS, AND ADDITIVESIN CITRUS AND CANNED PRODUCTS ACCORDINGTO NATIONAL STANDARDS; 4.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS FOR CANNED CITRUS PROCESSING 4.2.1 Hazard Analysis and Critical Control Points Overview |
| Record Nr. | UNINA-9910797992603321 |
| Amsterdam, Netherlands : , : Academic Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Canned citrus processing : techniques, equipment, and food safety / / Yang Shan, editor-in-chief
| Canned citrus processing : techniques, equipment, and food safety / / Yang Shan, editor-in-chief |
| Pubbl/distr/stampa | Amsterdam, Netherlands : , : Academic Press, , 2016 |
| Descrizione fisica | 1 online resource (192 p.) |
| Disciplina | 338.174304 |
| Soggetto topico |
Citrus fruit industry
Canned fruit Food handling |
| ISBN | 0-12-804702-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Canned Citrus Processing; Copyright; Contents; Preface; One - Overview of the Canned Citrus Industry; 1.1 INDUSTRY BACKGROUND; 1.2 HISTORY OF DEVELOPMENT; 1.2.1 Starting Stage (1959-1969); 1.2.2 Development Stage (1970s to the Mid-1980s); 1.2.3 Prosperous Stage (1990s to the Present Day); 1.3 CURRENT INDUSTRIAL SITUATION; Two - Canned Citrus Processing; 2.1 BACKGROUND; 2.2 CATEGORIES OF CANNED FOODS; 2.3 PRESERVATION PRINCIPLES OF CANNED FOODS; 2.3.1 Effect of Exhausting on Preservation of Canned Products; 2.3.2 Effect of Sealing on the Preservation of Canned Products
2.6.1 Microwave Technique for Food Sterilization and Preservation2.6.2 Ohmic Sterilization; 2.6.3 Pulsed Light Sterilization Technology; 2.6.4 Ozone Sterilization Technique; 2.6.5 High-Pressure Sterilization; 2.6.6 Pulsed Electric Field; 2.6.7 Electrostatic Sterilization; 2.6.8 Magnetic Sterilization; 2.6.9 Induction Electronic Sterilization; 2.6.10 Other Sterilization Techniques; Three - Machinery and Equipment for Canned Citrus Product Processing; 3.1 MATERIAL HANDLING MACHINERY AND EQUIPMENT; 3.1.1 Belt-Driven Conveyors; 3.1.2 Bucket Elevator; 3.1.3 Spiral Conveyor 3.2 CLEANING MACHINERY AND EQUIPMENT3.2.1 Cleaning Machinery for Raw Citrus Materials; 3.2.2 Cleaning Machinery for Packaging Containers; 3.3 MACHINERY AND EQUIPMENT FOR PROCESSING RAW CITRUS MATERIALS AND SEMIFINISHED PRODUCTS; 3.3.1 Citrus-Sorting Machine; 3.3.2 Scraper-Style Continuous Citrus Peel-Heating Machine; 3.3.3 Orange Segment-Sorting Machine; 3.3.4 Pilot Equipment for Removing Citrus Sac Coating by Complex Enzyme; 3.4 EXHAUST AND STERILIZATION MACHINERY AND EQUIPMENT; 3.4.1 Exhaust Machinery and Equipment; 3.4.2 Sterilization Equipment; 3.5 PACKAGING MACHINERY AND EQUIPMENT 3.5.1 GT786 Automatic Vacuum Juice-Filling Machine3.5.2 Sealing Machinery for Canned Citrus Segment Products; 3.5.3 Spinning Capper; 3.5.4 Vacuum-Packaging Machine; 3.5.5 Labeling Machine; 3.5.6 Packing Machine; 3.5.7 Carton-Sealing Machine; 3.5.8 Strapping Machine; 3.6 TYPICAL CANNED CITRUS-PROCESSING PRODUCTION LINE; Four - Quality and Safety Control during Citrus Processing; 4.1 LIMITS AND REQUIREMENTS FOR PESTICIDE RESIDUES, CONTAMINANTS, AND ADDITIVESIN CITRUS AND CANNED PRODUCTS ACCORDINGTO NATIONAL STANDARDS; 4.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS FOR CANNED CITRUS PROCESSING 4.2.1 Hazard Analysis and Critical Control Points Overview |
| Record Nr. | UNINA-9910825499103321 |
| Amsterdam, Netherlands : , : Academic Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Citrus / / L. Gene Albrigo, Lukasz L. Stelinski, Lavern W. Timmer
| Citrus / / L. Gene Albrigo, Lukasz L. Stelinski, Lavern W. Timmer |
| Autore | Albrigo Leo Gene <1940-> |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Wallingford, Oxfordshire, England ; ; Boston, Massachusetts : , : CABI, , [2019] |
| Descrizione fisica | 1 online resource (320 pages) |
| Disciplina | 634.304 |
| Collana | Crop production science in horticulture |
| Soggetto topico |
Citrus
Citrus fruit industry |
| ISBN |
1-78064-272-5
1-78924-209-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | HISTORY, DISTRIBUTION AND USES OF CITRUS FRUIT -- TAXONOMY, CULTIVARS AND BREEDING -- ROOTSTOCKS -- ENVIRONMENTAL CONSTRAINTS ON GROWTH, DEVELOPMENT AND PHYSIOLOGY OF CITRUS -- PLANT HUSBANDRY -- ARTHROPOD PESTS -- DISEASES -- FRUIT QUALITY, HARVESTING AND POSTHARVEST TECHNOLOGY |
| Record Nr. | UNINA-9910626110103321 |
Albrigo Leo Gene <1940->
|
||
| Wallingford, Oxfordshire, England ; ; Boston, Massachusetts : , : CABI, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Citrus fruit [[electronic resource] ] : biology, technology and evaluation / / Milind S. Ladaniya
| Citrus fruit [[electronic resource] ] : biology, technology and evaluation / / Milind S. Ladaniya |
| Autore | Ladaniya Milind S |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston ; ; London, : Academic, 2008 |
| Descrizione fisica | 1 online resource (593 p.) |
| Disciplina | 634.304 |
| Soggetto topico |
Citrus fruits
Citrus fruit industry |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-11192-9
9786611111922 0-08-055623-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FRONT COVER; CITRUS FRUIT; COPYRIGHT PAGE; CONTENTS; PREFACE; ACKNOWLEDGEMENTS; Chapter 1 Introduction; I. Citrus Fruit Production and Prospects; II. Postharvest Overview; III. Conclusion; References; Chapter 2 Commercial Fresh Citrus Cultivars and Producing Countries; I. Citrus Cultivars for Fresh Fruit Market; A. Sweet Orange; B. Mandarin; C. Grapefruit (Citrus paradisi Macfadyen); D. Pummelo or Shaddock (C. grandis or C. maxima); E. Hybrids of Pummelo and Grapefruit; F. Lemon (Citrus limon); G. Acid Lime; H. Sweet Lime (Citrus limettioides Tanaka); I. Citron (Citrus medica Lin.)
J. Calamondin (Citrus madurensis Loureiro)K. Natsudaidai (Citrus natsudaidai Hayata); L. Hassaku (Citrus hassaku Tanaka); M. Kumquat (Fortunella spp.); N. Bael (Aegle marmelos (L.) Correa.); II. Countries, Varieties Grown, and Harvesting Seasons; A. Northern Hemisphere; B. Southern Hemisphere; References; Chapter 3 Postharvest Losses; I. Mandarins; A. 'Nagpur' Mandarin; B. 'Coorg' Mandarin; C. 'Khasi' Mandarin; II. Acid Lime; III. Sweet Orange and Grapefruit; IV. Measures to Reduce Losses; References; Chapter 4 Preharvest Factors Affecting Fruit Quality and Postharvest Life; I. Orchard Health A. Diseases That Affect Fruit Quality in the FieldB. Insect-Pests and Mites; II. Tree Nutrition and Cultivation Practices; III. Preharvest Sprays; A. Auxins; B. Gibberellins; C. Other Chemicals; D. Ethephon and Other Chemicals for Fruit Color Improvement; E. Fungicides; IV. Climatic Factors; References; Chapter 5 Fruit Morphology, Anatomy, and Physiology; I. Fruit Morphology; A. Fruit Characteristics; II. Fruit Anatomy; III. Fruit Physiology; A. Respiratory Activity; B. Biochemistry of Respiration; C. Transpiration; D. Role of Ethylene; E. Color Development and Regreening; F. Fruit Abscission G. Fruit Hormonal BalanceReferences; Chapter 6 Fruit Biochemistry; I. Carbohydrates; A. Monosaccharides; B. Oligosaccharides; C. Sugar Derivatives; D. Changes in Sugars during Fruit Growth and Storage; E. Polysaccharides; F. Changes in Polysaccharides during Fruit Growth and Maturation; II. Organic Acids; A. Changes in Organic Acids During Fruit Growth and Maturation; B. Physiological Role of Organic Acids; III. Nitrogenous Compounds; A. Amino Acids; B. Amines; C. Proteins; D. Nucleotides and Nucleic Acids; IV. Enzymes; A. Polysaccharides and Pectic Enzyme Complex B. Sugar Metabolizing EnzymesC. Other Important Enzymes; V. Lipids, Waxes, and Other Related Compounds; A. Cutin; B. Waxes; C. Terpenoids and Steroids; VI. Pigments; VII. Phenols, Flavonoids, and Limonoids; A. Phenols; B. Flavonoids; C. Limonoids; VIII. Vitamins; IX. Inorganic Constituents; X. Citrus Oils and Volatile Flavoring Compounds; A. Tangerine and Mandarin; B. Orange; C. Grapefruit and Pummelo; D. Lemon; E. Lime; F. Other Citrus and Related Fruits; References; Chapter 7 Growth, Maturity, Grade Standards, and Physico-Mechanical Characteristics of Fruit; I. Citrus Fruit and Climate II. Growth and Development |
| Record Nr. | UNINA-9910450803703321 |
|
Ladaniya Milind S
|
||
| Amsterdam ; ; Boston ; ; London, : Academic, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Citrus fruit [[electronic resource] ] : biology, technology and evaluation / / Milind S. Ladaniya
| Citrus fruit [[electronic resource] ] : biology, technology and evaluation / / Milind S. Ladaniya |
| Autore | Ladaniya Milind S |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston ; ; London, : Academic, 2008 |
| Descrizione fisica | 1 online resource (593 p.) |
| Disciplina | 634.304 |
| Soggetto topico |
Citrus fruits
Citrus fruit industry |
| ISBN |
1-281-11192-9
9786611111922 0-08-055623-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FRONT COVER; CITRUS FRUIT; COPYRIGHT PAGE; CONTENTS; PREFACE; ACKNOWLEDGEMENTS; Chapter 1 Introduction; I. Citrus Fruit Production and Prospects; II. Postharvest Overview; III. Conclusion; References; Chapter 2 Commercial Fresh Citrus Cultivars and Producing Countries; I. Citrus Cultivars for Fresh Fruit Market; A. Sweet Orange; B. Mandarin; C. Grapefruit (Citrus paradisi Macfadyen); D. Pummelo or Shaddock (C. grandis or C. maxima); E. Hybrids of Pummelo and Grapefruit; F. Lemon (Citrus limon); G. Acid Lime; H. Sweet Lime (Citrus limettioides Tanaka); I. Citron (Citrus medica Lin.)
J. Calamondin (Citrus madurensis Loureiro)K. Natsudaidai (Citrus natsudaidai Hayata); L. Hassaku (Citrus hassaku Tanaka); M. Kumquat (Fortunella spp.); N. Bael (Aegle marmelos (L.) Correa.); II. Countries, Varieties Grown, and Harvesting Seasons; A. Northern Hemisphere; B. Southern Hemisphere; References; Chapter 3 Postharvest Losses; I. Mandarins; A. 'Nagpur' Mandarin; B. 'Coorg' Mandarin; C. 'Khasi' Mandarin; II. Acid Lime; III. Sweet Orange and Grapefruit; IV. Measures to Reduce Losses; References; Chapter 4 Preharvest Factors Affecting Fruit Quality and Postharvest Life; I. Orchard Health A. Diseases That Affect Fruit Quality in the FieldB. Insect-Pests and Mites; II. Tree Nutrition and Cultivation Practices; III. Preharvest Sprays; A. Auxins; B. Gibberellins; C. Other Chemicals; D. Ethephon and Other Chemicals for Fruit Color Improvement; E. Fungicides; IV. Climatic Factors; References; Chapter 5 Fruit Morphology, Anatomy, and Physiology; I. Fruit Morphology; A. Fruit Characteristics; II. Fruit Anatomy; III. Fruit Physiology; A. Respiratory Activity; B. Biochemistry of Respiration; C. Transpiration; D. Role of Ethylene; E. Color Development and Regreening; F. Fruit Abscission G. Fruit Hormonal BalanceReferences; Chapter 6 Fruit Biochemistry; I. Carbohydrates; A. Monosaccharides; B. Oligosaccharides; C. Sugar Derivatives; D. Changes in Sugars during Fruit Growth and Storage; E. Polysaccharides; F. Changes in Polysaccharides during Fruit Growth and Maturation; II. Organic Acids; A. Changes in Organic Acids During Fruit Growth and Maturation; B. Physiological Role of Organic Acids; III. Nitrogenous Compounds; A. Amino Acids; B. Amines; C. Proteins; D. Nucleotides and Nucleic Acids; IV. Enzymes; A. Polysaccharides and Pectic Enzyme Complex B. Sugar Metabolizing EnzymesC. Other Important Enzymes; V. Lipids, Waxes, and Other Related Compounds; A. Cutin; B. Waxes; C. Terpenoids and Steroids; VI. Pigments; VII. Phenols, Flavonoids, and Limonoids; A. Phenols; B. Flavonoids; C. Limonoids; VIII. Vitamins; IX. Inorganic Constituents; X. Citrus Oils and Volatile Flavoring Compounds; A. Tangerine and Mandarin; B. Orange; C. Grapefruit and Pummelo; D. Lemon; E. Lime; F. Other Citrus and Related Fruits; References; Chapter 7 Growth, Maturity, Grade Standards, and Physico-Mechanical Characteristics of Fruit; I. Citrus Fruit and Climate II. Growth and Development |
| Record Nr. | UNINA-9910784813303321 |
|
Ladaniya Milind S
|
||
| Amsterdam ; ; Boston ; ; London, : Academic, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Citrus fruit : biology, technology and evaluation / / Milind S. Ladaniya
| Citrus fruit : biology, technology and evaluation / / Milind S. Ladaniya |
| Autore | Ladaniya Milind S |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston ; ; London, : Academic, 2008 |
| Descrizione fisica | 1 online resource (593 p.) |
| Disciplina | 634.304 |
| Soggetto topico |
Citrus fruits
Citrus fruit industry |
| ISBN |
1-281-11192-9
9786611111922 0-08-055623-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FRONT COVER; CITRUS FRUIT; COPYRIGHT PAGE; CONTENTS; PREFACE; ACKNOWLEDGEMENTS; Chapter 1 Introduction; I. Citrus Fruit Production and Prospects; II. Postharvest Overview; III. Conclusion; References; Chapter 2 Commercial Fresh Citrus Cultivars and Producing Countries; I. Citrus Cultivars for Fresh Fruit Market; A. Sweet Orange; B. Mandarin; C. Grapefruit (Citrus paradisi Macfadyen); D. Pummelo or Shaddock (C. grandis or C. maxima); E. Hybrids of Pummelo and Grapefruit; F. Lemon (Citrus limon); G. Acid Lime; H. Sweet Lime (Citrus limettioides Tanaka); I. Citron (Citrus medica Lin.)
J. Calamondin (Citrus madurensis Loureiro)K. Natsudaidai (Citrus natsudaidai Hayata); L. Hassaku (Citrus hassaku Tanaka); M. Kumquat (Fortunella spp.); N. Bael (Aegle marmelos (L.) Correa.); II. Countries, Varieties Grown, and Harvesting Seasons; A. Northern Hemisphere; B. Southern Hemisphere; References; Chapter 3 Postharvest Losses; I. Mandarins; A. 'Nagpur' Mandarin; B. 'Coorg' Mandarin; C. 'Khasi' Mandarin; II. Acid Lime; III. Sweet Orange and Grapefruit; IV. Measures to Reduce Losses; References; Chapter 4 Preharvest Factors Affecting Fruit Quality and Postharvest Life; I. Orchard Health A. Diseases That Affect Fruit Quality in the FieldB. Insect-Pests and Mites; II. Tree Nutrition and Cultivation Practices; III. Preharvest Sprays; A. Auxins; B. Gibberellins; C. Other Chemicals; D. Ethephon and Other Chemicals for Fruit Color Improvement; E. Fungicides; IV. Climatic Factors; References; Chapter 5 Fruit Morphology, Anatomy, and Physiology; I. Fruit Morphology; A. Fruit Characteristics; II. Fruit Anatomy; III. Fruit Physiology; A. Respiratory Activity; B. Biochemistry of Respiration; C. Transpiration; D. Role of Ethylene; E. Color Development and Regreening; F. Fruit Abscission G. Fruit Hormonal BalanceReferences; Chapter 6 Fruit Biochemistry; I. Carbohydrates; A. Monosaccharides; B. Oligosaccharides; C. Sugar Derivatives; D. Changes in Sugars during Fruit Growth and Storage; E. Polysaccharides; F. Changes in Polysaccharides during Fruit Growth and Maturation; II. Organic Acids; A. Changes in Organic Acids During Fruit Growth and Maturation; B. Physiological Role of Organic Acids; III. Nitrogenous Compounds; A. Amino Acids; B. Amines; C. Proteins; D. Nucleotides and Nucleic Acids; IV. Enzymes; A. Polysaccharides and Pectic Enzyme Complex B. Sugar Metabolizing EnzymesC. Other Important Enzymes; V. Lipids, Waxes, and Other Related Compounds; A. Cutin; B. Waxes; C. Terpenoids and Steroids; VI. Pigments; VII. Phenols, Flavonoids, and Limonoids; A. Phenols; B. Flavonoids; C. Limonoids; VIII. Vitamins; IX. Inorganic Constituents; X. Citrus Oils and Volatile Flavoring Compounds; A. Tangerine and Mandarin; B. Orange; C. Grapefruit and Pummelo; D. Lemon; E. Lime; F. Other Citrus and Related Fruits; References; Chapter 7 Growth, Maturity, Grade Standards, and Physico-Mechanical Characteristics of Fruit; I. Citrus Fruit and Climate II. Growth and Development |
| Record Nr. | UNINA-9910823561603321 |
|
Ladaniya Milind S
|
||
| Amsterdam ; ; Boston ; ; London, : Academic, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Spanish clementines [[electronic resource]]
| Spanish clementines [[electronic resource]] |
| Pubbl/distr/stampa | [Riverdale, Md.?] : , : U.S. Dept. of Agriculture, Animal and Plant Health Inspection Service, , [2002] |
| Descrizione fisica | 1 unnumbered page : digital, PDF file |
| Collana | APHIS factsheet |
| Soggetto topico | Citrus fruit industry |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910697353903321 |
| [Riverdale, Md.?] : , : U.S. Dept. of Agriculture, Animal and Plant Health Inspection Service, , [2002] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Citrus fruit industry
(7)
- Citrus fruits (3)
- Canned fruit (2)
- Food handling (2)
- Citrus (1)