Fruit and vegetable processing
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CTA. 1996. Fruit and vegetable processing. Spore 62. CTA, Wageningen, The Netherlands.
Permanent link to this item: http://hdl.handle.net/10568/47314
Fruit and vegetable processing by Mircea Enachescu Dauthy 1995 381pp ISBN 92 5 1036578 available from: Publications Division FAO Viale delle Terme di Caracalla 00100 Rome, ITALY
This bulletin covers a wide range of topics related to the processing of fruits and vegetables. The first chapter outlines the importance of fruits and vegetables in world agriculture and briefly introduces the processing techniques. Subsequent chapters discuss general properties, chemical composition and structural features of fruits and vegetables; reasons for deterioration of fresh produce and ways to avoid it, preservation methods; materials used in processing and packaging; processing technologies specific to fruits and those specific to vegetables; methods of quality control and quality assurance during and after processing; and approaches for establishing fruit and vegetable processing units. The bulletin contains various appendices including process flow sheets and standards for final products. Fruit and vegetable processing by Mircea Enachescu Dauthy 1995 381pp ISBN 92 5 1036578 available from: Publications Division FAO Viale delle Terme di Caracalla 00100 Rome, ITALY
SubjectsCROP PRODUCTION AND PROTECTION;
- CTA Spore (English)