Progress in the Field of Fruit and Vegetable Juices PDF Download
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Author: International Federation of Fruit Juice Producers. Scientific and Technical Commission
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: International Federation of Fruit Juice Producers. Scientific and Technical Commission
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: International Federation of Fruit Juice Producers
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: International Federation of Fruit Juice Producers. Scientific and Technical Commission. Symposium
Publisher:
ISBN:
Category : Fruit juices
Languages : de
Pages : 414
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Book Description
Author: N. N. Saha
Publisher: B. Jain Publishers
ISBN: 9788170217381
Category : Fruit juices
Languages : en
Pages : 40
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Book Description
it would be better if you follow natural ways to health you should take food as nature has made it , i.e. raw fruits and vedetables . This book helps you to select the right fruit for a specific disease.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 696
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Book Description
Author: United States. International Development Agency
Publisher:
ISBN:
Category :
Languages : en
Pages : 52
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Book Description
Author: International Federation of Fruit Juice Producers. Scientific and Technical Commission. Symposium
Publisher:
ISBN:
Category : Fruit juices
Languages : de
Pages : 414
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Book Description
Author: Bharat Singh
Publisher:
ISBN:
Category : Enzymatic analysis
Languages : en
Pages : 146
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Book Description
Author: Dr Syed Aziz
Publisher: Pustak Mahal
ISBN: 8122307345
Category : Fruit juices
Languages : en
Pages : 186
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Book Description
This authentic, self-help, therapeutic guide makes you learn the ways to combat, naturally, all kinds of ailments. the book explains in detail food value, including nutrients and contents of each fruit and vegetable.
Author: S. Rajarathnam
Publisher: New India Publishing
ISBN: 9789380235523
Category : Technology & Engineering
Languages : en
Pages : 762
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Book Description
The book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last
