Special Features: Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors
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Special Features: Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors
Imprint | Iowa State University Press |
Country of origin | United States |
Release date | November 2010 |
Availability | Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available. |
First published | 2011 |
Authors | Nirmal Sinha, Y H Hui, E. OEzgul Evranuz, Muhammad Siddiq, Jasim Ahmed |
Dimensions | 259 x 188 x 41mm (L x W x T) |
Format | Hardcover |
Pages | 788 |
Edition | New |
ISBN-13 | 978-0-8138-1541-1 |
Barcode | 9780813815411 |
Categories | |
LSN | 0-8138-1541-X |