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Título:
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Commercial fruit processing
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Autores:
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JASPER GUY WOODROOF, Autor ;
LUH, BOR SHIUN, Autor
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Tipo de documento:
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texto impreso
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Editorial:
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Connecticut [U.S.A.] : AVI, 1975
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ISBN/ISSN/DL:
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2217
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Dimensiones:
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710 p. / il., gráficos, tablas
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Langues:
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Inglés
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Clasificación:
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634 (Huertos, frutas, silvicultura)
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Clasificación:
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ALIMENTOS MÍNIMAMENTE PROCESADOS
ANÁLISIS DE ALIMENTOS
FRUTAS
PLANTAS
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Resumen:
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A reference text for the commercial fruit processing industry and food technologists details and illustrates the broad range of technological processes and processing factors involved in the commercial production of fruits. The text chapters include: procedures in the harvesting, handling, holding, washing, and peeling of fruits and their preparation for processing; seasonal factors in the selection of fruits for processing; factors influencing the level of microflora in processed fruits; procedures used for the canning, freezing, dehydration, preservation, and storage life of fruits; the effects of processing on fruit flavor, color, compostion, and nutritive value; grades and standards for raw and processed fruit products; brining processes used for cherries and other fruits; plant sanitation and waste disposal procedures in commercial fruit processing; miscellaneous methods used in the processing of fruit and fruit products; and an assessment of current and future trends in fruit consumption. Tabular data and illustrations are presented throughout the text.
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ISBN :
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0-87055-178-7
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