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TitleFruit processing : nutrition, products, and quality management / edited by David Arthey, Philip R. Ashurst
Imprint Gaithersburg, MD : Aspen Publishers, 2001
Edition 2nd ed
Descript xiv, 312 p. : ill. ; 27 cm

CONTENT

1. Introduction to fruit processing -- 2. Biochemistry of fruits and its implications on processing -- 3. Fruit and human nutrition -- 4. Storage, ripening, and handling of fruit -- 5. Production of nonfermented fruit products -- 6. Coder, Perry, Fruit Wines and other fermented fruit beverages -- 7. Production of thermally processed and frozen fruit -- 8. The manufacture of preserves, flavoring, and dried fruits -- 9. Packaging for fruit products -- 10. The By-products of fruit processing -- 11. Quality management system and hazard analysis critical control points -- 12. Water supplies, effluent disposal, and other environmental considerations


Fruit

LOCATIONCALL#STATUS
Science LibraryTP440 F944a 2001CHECK SHELVES
Science LibraryTP440 F944a 2001CHECK SHELVES

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