Principles of Fruit Preservation. Jam Making, Canning and Drying ... Third Edition, Revised PDF Download
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Author: Thomas Norman Morris
Publisher:
ISBN:
Category :
Languages : en
Pages : 206
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Book Description
Author: Thomas Norman Morris
Publisher:
ISBN:
Category :
Languages : en
Pages : 206
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Book Description
Author: Thomas Norman Morris
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 232
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Author: T. N. Morris
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: T. N. Morris
Publisher:
ISBN: 9788177542189
Category : Fruit
Languages : en
Pages : 198
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Book Description
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Author: T. N. Morris
Publisher:
ISBN:
Category :
Languages : da
Pages :
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Author: Thomas Norman MORRIS
Publisher:
ISBN:
Category :
Languages : en
Pages : 239
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Book Description
Author: T. N. Morris
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Thomas Norman Morris
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Author: NIIR Board of Consultants & Engineers
Publisher: NIIR PROJECT CONSULTANCY SERVICES
ISBN: 8193733924
Category : Antiques & Collectibles
Languages : en
Pages : 608
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Book Description
Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another. The technology for preservation also varies with type of products and targeted market. Owing to the perishable nature of the fresh produce, international trade in vegetables is mostly confined to the processed forms. India is the second largest producer of fruits & vegetables in the world with an annual production of million tonnes. It accounts for about 15 per cent of the world’s production of vegetables. Due to the short shelf life of these crops, as much as 30-35% of fruits and vegetables perish during harvest, storage, grading, transport, packaging and distribution. Hence, there is a need for processing technology of fruits and vegetables to cater the domestic demand. The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc. The book also contains sample plant layout and photographs of machinery with supplier’s contact details. A total guide to manufacturing and entrepreneurial success in one of today's most food processing industry. This book is one-stop guide to one of the fastest growing sectors of the food processing industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of food processing products. It serves up a feast of how-to information, from concept to purchasing equipment.
Author: Harry Brenan Cronshaw
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 456
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Book Description
