Hiển thị biểu ghi dạng vắn tắt

dc.contributor.authorSiddiq, Muhammad (editor)
dc.contributor.authorUebersax, Mark A. (editor)
dc.date.issued2018
dc.identifier.isbn9781119098959
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/8113
dc.description.abstractThis 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.formatxii, 1074 p. : ill.
dc.language.isoen
dc.publisherWiley-Blackwell
dc.subjectVegetables
dc.subjectBotanical chemistry
dc.subjectProcessing
dc.subjectComposition
dc.subjectHandbooks
dc.titleHandbook of vegetables and vegetable processing. Volume 1-2
dc.typeBook
dc.description.version2nd edition


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Hiển thị biểu ghi dạng vắn tắt