The Discoloration of Sweet Potatoes During Preparation for Processing and the Oxidase in the Root PDF Download
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Author: Leland Edward Scott
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28
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Book Description
Author: Leland Edward Scott
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28
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Book Description
Author: Charles Walter England
Publisher:
ISBN:
Category : Agricultural laborers
Languages : en
Pages : 726
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Book Description
Author: John C. Bouwkamp
Publisher: CRC Press
ISBN: 1351093932
Category : Science
Languages : en
Pages : 284
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Book Description
It has been the goal in this volume to summarize the current level of understanding in a number of areas relating to sweet potato production and utilization. To accomplish this, a group of authors, each with broad experience in the selected areas, was assembled. It is hoped that this volume will be useful as a beginning point- a foundation for further research efforts.
Author: U.S. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1438
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Book Description
Author: Joseph Bailey Edmond
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 352
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Book Description
Taxonomy, history, and industry development; Morphological and anatomy; Physiology, biochemistry, and ecology; Genetics, breeding behaviour, and development of superior varieties; Seedstock selection and plant production; Soils, cropping systems, and comercial fertilizers; Field production practices and operation; Sweet potato pests; Harvesting, curing, and storing; Marketing the fresh product; Canning sweet potatoes; Dehydrating sweet potatoes; Freezing sweet potatoes; Production for industrial uses and feed.
Author: United States. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 980
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Book Description
Author: Harold E. Pattee
Publisher: Springer
ISBN: 1461325498
Category : Science
Languages : en
Pages : 418
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Book Description
Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce·ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval uation research. It is widely recognized that the sensory aspects of fruits and vegeta bles are affected by many factors, among them environment, variety, cultural practices, and handling practices. However, if one attempts to find a general reference or compilation of findings regarding this sub ject area there seems to be few, if any, available. A survey of the literature does suggest that in the past few years research into specific factors which influence the sensory aspects of fruits and vegetables has increased significantly. This increased interest in sensory research and the renewed national awareness of the value of research into pre and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua tion of Fruits and Vegetables: Effect of Environment, Cultural Prac tices and Variety" during the 1982 meeting in Kansas City, Missouri.
Author: Armed Forces Food and Container Institute (U.S.). Library Branch
Publisher:
ISBN:
Category : Flavor
Languages : en
Pages : 204
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Book Description
Author: United States. Office of Experiment Stations
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 414
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Book Description
Author: American Society for Horticultural Science
Publisher:
ISBN:
Category : Horticulture
Languages : en
Pages : 632
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Book Description
The Proceedings are primarily for the publication of results of original research on horticultural plants and their products, and original papers which present helpful new approachs to teaching and extension problems in horticulture.
