Handbook of Vegetable Science and Technology

Production, Compostion, Storage, and Processing
1. Auflage 2019
ISBN: 978-0-367-40056-9
Verlag: Taylor & Francis Ltd (Sales)

Buch, Englisch, 744 Seiten, Format (B × H): 173 mm x 241 mm, Gewicht: 1202 g

"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "

Zielgruppe

Professional Reference

Autoren/Hrsg.

Salunkhe, D K

Kadam, S S

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Potato; sweet potato; cassava; carrot; other roots, tubers and rhizomes; tomato; capsicum; eggplant (brinjal); cucumber and melon; pumpkins, squashes and gourds; cabbage; cauliflower; broccoli; other crucifers; onion; garlic; other alliums; garden pea; French bean; other legumes; lettuce; asparagus; celery and other salad vegetables; leafy vegetables; okra; sweet corn; mushroom; minor vegetables; vegetables in human nutrition.

Über Autor(innen)

Salunkhe, D. K.; Kadam, S. S.