United States Standards for Grades of Canned Orange Juice, Frozen Concentrated Orange Juice, Concentrated Orange Juice for Manufacturing, Canned Concentrated Orange Juice, Dehydrated Orange Juice, Pasteurized Orange Juice, Orange Juice from Concentrate PDF Download
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Author: United States. Agricultural Marketing Service. Fruit and Vegetable Division
Publisher:
ISBN:
Category : Canned fruit juices
Languages : en
Pages : 84
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Book Description
Author: United States. Agricultural Marketing Service. Fruit and Vegetable Division
Publisher:
ISBN:
Category : Canned fruit juices
Languages : en
Pages : 84
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Book Description
Author:
Publisher:
ISBN:
Category : Delegated legislation
Languages : en
Pages : 770
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Book Description
Author: United States. Agricultural Marketing Service. Fruit and Vegetable Division. Processed Products Branch
Publisher:
ISBN:
Category : Orange juice
Languages : en
Pages : 84
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Book Description
Author: United States. War Food Administration. Office of Distribution
Publisher:
ISBN:
Category :
Languages : en
Pages : 12
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Book Description
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1194
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Book Description
Author: Jasper Woodroof
Publisher: Springer Science & Business Media
ISBN: 9401173850
Category : Science
Languages : en
Pages : 680
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Book Description
• use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera tions. Thanks also to Ann Autry who typed, corrected, and edited the manu script; and to Naomi C. Woodroof, my wife, for assisting in research.
Author:
Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 456
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Book Description
The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government.
Author: United States. Consumer and Marketing Service
Publisher:
ISBN:
Category : Frozen concentrated orange juice
Languages : en
Pages : 12
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Book Description
Author:
Publisher:
ISBN:
Category : Frozen concentrated orange juice
Languages : en
Pages : 12
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Book Description
Author: United States. Food Safety and Quality Service
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 20
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Book Description
Abstract: U.S. Department of Agriculture grade standards, which are used in marketing farm products and as the basis for federal and state grading services and manufacturer and packer quality control, are listed. Standards cover cotton and cottonsseed, general items, dairy products, fresh and processed fruits and vegetables, grain and related products, livestock and wool, meat, poultry and rabbits, eggs, and tobacco and naval stores. The name of the government agency to contact for information is provided for each category of standards. The name of the standard is followed by the last date of issue, revision, or amendment and reference number in the Code of Federal Regulation, Title 7. Instructions on obtaining institutional meat purchase specifications and a list of congressional acts are also provided.
