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Please use this identifier to cite or link to this item: https://modps71.lib.kmutt.ac.th/xmlui//handle/123456789/317
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dc.contributorH. C. Chen--Henry B. Chin--Janet Dudek--Thomas Fortis--Y. H. Hui--Edward J. Hsu--C. C. Huxsoll--M. Stephen Kaminaka--Eva Karlsson--Chester E. Kaen--M. C. Lorenzo--B. S. Luh--Gordana Niketic-Aleksic--Hugo Patino--Carl S. Pederson--Ann Przybyla--Carlyn A. Raab--L. P. Somogyi--L. S. Tsai--C. Y. Wang--Jasper Guy Woodroof--George K. York
dc.contributor.authorBor Shiun Luh, edited-
dc.contributor.authorJasper Guy Woodroof, edited-
dc.coverage.spatialNew York
dc.coverage.temporal1988
dc.date.accessioned2018-11-07T06:42:01Z-
dc.date.available2018-11-07T06:42:01Z-
dc.date.issued2018-10-26-
dc.identifier.isbn0442258518-
dc.identifier.urihttp://hdl.handle.net/123456789/317-
dc.description.tableofcontentsGeneral principles and methods--Microorganism in relation to vegetable processing--Tin, glass, and Plastic Containers--Harvesting, handling, and storing vegetables--Preparing vegetables for processing--Canning of vegetables--Vegetable juices, sauces, and soups--Freezing of vegetables--Vegetable dehydration--Pickling and fermenting of vegetables--Grades and standards--Quality control--Sanitation and waste management--Composition and nutritive value of raw and processed vegetables--Storage life and quality retention--Nutrition labeling--Computerized process control-general principles--Computers in food processingth
dc.language.isoen_USth
dc.publisherAVI bookth
dc.subjectVegetables-Processingth
dc.titleCommercial Vegetable Processingth
dc.typeBookth
dc.creator.orgnameUniversity of California. Department of Food Science and Technology University of Georgia. Department of Food Science
dc.description.note784 pages, Illustrations, Appendixes, Indexes
dc.rights.accessAvailable
dc.identifier.callnoTP443.C66 COM 1988-
Appears in Collections:Executive Collection

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