Handbook of Fruit Science and Technology

Production, Composition, Storage, and Processing
1. Auflage 1995
ISBN: 978-0-8247-9643-3
Verlag: CRC Press

Buch, Englisch, 628 Seiten, Format (B × H): 182 mm x 260 mm, Gewicht: 1234 g

Reihe: Food Science and Technology

This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world. It discusses over 60 major and minor crops, and details developments in fruit handling and disease control, storage practices, packaging for fruit protection, sizing equipment, conveyors, package fillers, refrigeration methods and more.

Autoren/Hrsg.

Salunkhe, D K

Salunkhe

Salunkhe, D. K.

Kadam, S.S.

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau Nutzpflanzen: Biologie, Genetik, Pflanzenzüchtung
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Grape; citrus; banana; apple; mango; pineapple; pear; plum; peach and nectarine; papaya; berries; apricot; avocado; annonaceous fruits; ber (jujube); cherry; fig; guava; lychee; passion fruit; pomegranate; olive; sapota (sapodilla); coconut; cashew; other nuts; minor fruits - subtropical, tropical; fruits in human nutrition.

Über Autor(innen)

D. K. Salunkhe, S.S. Kadam