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Handbook of Vegetables and Vegetable Processing
E. Özgül Evranuz , Jasim Ahmed , Muhammad Siddiq , Nirmal K. Sinha , Y. H. Hui
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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