Overview
- The first book of its kind to encompass quality changes during processing and storage of fruit in the food industry
- Provides the necessary information for the understanding of the deteriorative effects on fruit during processing
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
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Table of contents (8 chapters)
Keywords
About this book
Authors and Affiliations
Bibliographic Information
Book Title: Fruit Manufacturing
Book Subtitle: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance
Authors: Jorge E. Lozano
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-0-387-30616-2
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag US 2006
Hardcover ISBN: 978-0-387-30614-8Published: 06 June 2006
Softcover ISBN: 978-1-4419-4031-5Published: 29 September 2011
eBook ISBN: 978-0-387-30616-2Published: 28 November 2006
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XI, 230
Topics: Industrial and Production Engineering, Science, Humanities and Social Sciences, multidisciplinary, Chemistry/Food Science, general, Food Science
Industry Sectors: Aerospace, Automotive, Biotechnology, Chemical Manufacturing, Consumer Packaged Goods, Electronics, Energy, Utilities & Environment, Engineering, Finance, Business & Banking, IT & Software, Materials & Steel, Oil, Gas & Geosciences, Pharma, Telecommunications