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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 52
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 52
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Book Description
Author: American institute of agriculture, Chicago
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 40
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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:
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 886
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Book Description
Author:
Publisher: DIANE Publishing
ISBN: 1428953442
Category : Grocery trade
Languages : en
Pages : 26
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Book Description
Author: United States. Bureau of Agricultural Economics
Publisher:
ISBN:
Category : Cincinnati (Ohio)
Languages : en
Pages : 90
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Book Description
Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 404
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Book Description
Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category :
Languages : en
Pages : 404
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Book Description
Author: United States. Agricultural Marketing Service. Fruit and Vegetable Division
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 818
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Book Description
Author: Mohammed Wasim Siddiqui
Publisher: Academic Press
ISBN: 0128165391
Category : Medical
Languages : en
Pages : 402
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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
