Commercial Vegetable Production, January 1979 - March 1989 PDF Download
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Author: Henry Gilbert
Publisher:
ISBN:
Category : Produce trade
Languages : en
Pages : 24
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Book Description
Author: Henry Gilbert
Publisher:
ISBN:
Category : Produce trade
Languages : en
Pages : 24
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 514
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 796
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Book Description
Author: Library of Congress. Exchange and Gift Division
Publisher:
ISBN:
Category : State government publications
Languages : en
Pages :
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Book Description
June and Dec. issues contain listings of periodicals.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1742
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 626
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Book Description
Author: Pennsylvania State University
Publisher:
ISBN:
Category :
Languages : en
Pages : 288
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Book Description
Author: University of Delaware. College of Agricultural Sciences
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 208
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Book Description
Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1119098947
Category : Technology & Engineering
Languages : en
Pages : 1104
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Book Description
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Author: Howard F. Schwartz
Publisher: CIAT
ISBN: 9789589183045
Category : Technology & Engineering
Languages : en
Pages : 750
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Book Description
The first section reviews trends of bean production and constraints in Latin America and Africa. The second section covers fungal diseases. The third section, bacterial diseases. The fourth section, viral and mycoplasma diseases. The fifth section, insect pests. The last section, other bean production constraints, that is, nutritional disorders, nematodes, seed pathology, and additional problems.
