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20080225093000.0 |
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070906s2006 nyu eng |
| 020 |
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|a 0387306145
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| 020 |
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|a 9780387306148
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| 090 |
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|a TP440
|b .L69 2006
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|a Lozano, Jorge E. ,
|e author
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| 245 |
1 |
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|a Fruit manufacturing :
|b scientific basis, engineering properties, and deteriorative reactions of technological importance
|c Jorge E. Lozano
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| 260 |
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|a New York :
|b Springer ,
|c c2006
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| 300 |
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|a xi, 230 p. :
|b ill. ;
|c 26 cm.
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| 440 |
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|a Fruit engineering series
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
1 |
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|a 1. Overview of the fruit processing industry -- 2. Processing of fruits: ambient and low temperature processing -- 3. Processing of fruits: elevated temperature, nonthermal and miscellaneous processing -- 4. Thermodynamical, thermophysical, and rheological properties of fruits and fruit products -- 4. Color, turbidity, and other sensorial and structural properties of fruits and fruit products -- 6. Chemical composition of fruits and its technological importance -- 7. Fruit products, deterioration by browning -- 8. Inhibition and control of browning
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| 650 |
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|a Food industry and trade
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| 650 |
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|a Fruit
|x Processing
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| 999 |
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|a 1000112936
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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