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Food Handbook pp 239-258 | Cite as

Vegetables

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

In horticulture, vegetables is the collective name for herbaceous plants, parts of which, cooked or raw, are eaten by man. In practice, fruits such as cucumbers, tomatoes and sweet peppers are also included.

Keywords

Sweet Pepper Jerusalem Artichoke Fresh Vegetable French Bean Vegetable Juice 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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