Fruit and Vegetable Preservation
Год: 2007
Автор: N. P. Singh
Издательство: Oxford Book Company
ISBN: 978-81-89473-12-9
Язык: Английский
Формат: PDF
Качество: Отсканированные страницы + слой распознанного текста
Интерактивное оглавление: Да
Количество страниц: 360
Описание:
It is important to evaluate your resources when deciding what is best for you. Time, money, and energy are important considerations. So is the quality control, and , often, home canning, carefully done, produces a superior product. This is not always true, but many people prefer the taste of home-canned over mass-produced products.
О правильном подходе к домашнему хранению и консервированию растительных продуктов питания.
Оглавление
Contents
Preface
1. Introduction 1
2. Twentieth-Century Trends in Food Preserving 29
3. Banana and its Market 49
4. Product Selection and Funding 64
5. Methods of Reducing Deterioration 76
6. Auxiliary Raw Materials. 131
7. Packaging Materials 143
8. Fruit Specific Preservation Technologies 154
9. Vegetable Specific Processing TechnolOgIes 246
10. Quality Assurance and International Trade 297
11. Fruit and Vegetable Processing Units 321
Index 348
