Handbook of vegetables and vegetable processing

Handbook of vegetables and vegetable processing presents the following content: Part I Biology, biochemistry, nutrition, microbiology, and genetics; Part II Postharvest technology and storage systems; Part III Processing and packaging of vegetables; Part IV Product and food plant safety and HACCP; Part V Commodity processing.

Từ khóa: Botanical chemistry, Handbook of Vegetables, Vegetable Processing, Postharvest Technology, Postharvest Handling Systems, Storage of Vegetables