A Picture of the Fruit and Vegetable Industry PDF Download
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Author: Charles J. Brand
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 68
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Book Description
Author: Charles J. Brand
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 68
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Book Description
Author: Charles J. (Charles John) 1879-1 Brand
Publisher:
ISBN: 9781372654312
Category : History
Languages : en
Pages : 70
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Book Description
Author: Charles John Brand
Publisher: Forgotten Books
ISBN: 9781333464035
Category : Business & Economics
Languages : en
Pages : 70
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Book Description
Excerpt from A Picture of the Fruit and Vegetable Industry Table II and Table VI. These tables give the rank of crops as based on value. Table I is important mainly because it shows the comparative transportation problem. For example, watermelons stand second to Irish potatoes in bulk, but in value, watermelons stand in loth place. This emphasizes the importance of a proper adjustment of freight rates taking into account not only bulk and weight, pp; value. This was brought home to farmers by the post-war rate changes. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 802
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Book Description
Author: Aliza Green
Publisher: Quirk Books
ISBN: 1594748489
Category : Cooking
Languages : en
Pages : 388
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Book Description
At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world! The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini. When an unfamiliar edible appears on your grocer’s shelf, simply flip through the full-color insert until you’ve found its photograph. Turn to the corresponding page to discover its country of origin, common uses, and season of harvest. This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shopping—and dinner—will never be the same again!
Author: Robert L. Shewfelt
Publisher: CRC Press
ISBN: 1482293935
Category : Technology & Engineering
Languages : en
Pages : 347
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Book Description
Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more integrated approach to postharvest handling and fruit and vegetable research. Designed for anyo
Author: United Fresh Fruit and Vegetable Association
Publisher:
ISBN:
Category : Fruit trade
Languages : en
Pages : 34
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Book Description
Author: American institute of agriculture, Chicago
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 72
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Book Description
Author: Mohammed Wasim Siddiqui
Publisher: Academic Press
ISBN: 0128165391
Category : Medical
Languages : en
Pages : 396
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Book Description
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management
Author: American Institute of Agriculture, Chicago
Publisher:
ISBN:
Category :
Languages : en
Pages : 352
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Book Description
