TY  - BOOK
AU  - Srivastava, R.P. 
AU  - Kumar, Sanjeev 
TI  - Fruit and vegetable preservation : : Principles and practices / 
SN  - 9788123924373
U1  - 644.82  
PY  - 2002///
CY  - New Delhi: 
PB  - Cbs Publishers & Distributers
KW  - Food processing technology
KW  - Food preservation
KW  - Preservation techniques
KW  - Fruits
KW  - Vegetables
KW  - Enzymes
KW  - Plastics
KW  - Fementation
KW  - Food colour
KW  - Canning and bottling
KW  - Freezing
KW  - Vinegar
KW  - Pickles
KW  - Tomato
KW  - Potato
KW  - Mushroom
KW  - Jam, jelly
KW  - Food industry
N2  - This is a comprehensive book useful for the students and teachers of horticulture, food technology and home science, and a handy guide for extension workers and home scale preservation for interested individuals as well. It deals with the products prepared from various fruits and vegetables, including potatoes and mushrooms, on scientific lines as well as on home scale. For the latter, matter of direct practical value has been presented. Information on quality characteristics of fruits and vegetables for processing, quality control, water for fruit and vegetable processing industries, enzymes, colours, additives, flavours, plastics, browning, toxins, adulterations, etc. has also been given. Each chapter gives theoretical as well as practical information to understand the basic principles and methodology. The book contains 30 chapters in text and 16 appendices
ER  -