Processing Vegetables: Science and TechnologyAuthor:
Publisher: CRC Press
Publish date: March 1997
* Basic guide and reference to commercial processing methods for commodity vegetables * All major processing methods presented, as well as specialized processing for individual vegetables * Procedures and equipment detailed and illustrated * Extensive reference data in tables The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a detailed, expert guide to current methods of vegetable processing. The authoritative presentations were prepared by a team of leading international food specialists. The text is organized for easy reference and supplemented with hundreds of photographs and diagrams illustrating procedures and equipment. Hundreds of tables provide useful reference data in convenient form. Each chapter includes a section of extensive references for additional research on each subject.