Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance by Jorge E. Lozano
English | 6 Jun. 2006 | ISBN: 0387306145 | 237 Pages | PDF | 4 MB
Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product's quality in relation to the different processing methods, from freezing to high temperature techniques.