Handbook of vegetables and vegetable processing. Volume 1-2

dc.contributor.author	Siddiq, Muhammad (editor)
dc.contributor.author	Uebersax, Mark A. (editor)
dc.date.issued	2018
dc.identifier.isbn	9781119098959
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8113
dc.description.abstract	This book is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management.
dc.format	xii, 1074 p. : ill.
dc.language.iso	en
dc.publisher	Wiley-Blackwell
dc.subject	Vegetables
dc.subject	Botanical chemistry
dc.subject	Processing
dc.subject	Composition
dc.subject	Handbooks
dc.title	Handbook of vegetables and vegetable processing. Volume 1-2
dc.type	Book
dc.description.version	2nd edition