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- Author: U D Chavan
- Publisher: Daya Pub. House
- ISBN-10: 9351240762
- ISBN-13: 9789351240761
- Format: 15.6 x 23.4 x 3.3 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
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Description
The postharvest losses of fruits and vegetables in India vary from 20-30 per cent of the production. If these losses are controlled by using postharvest management and processing technology, the supplies of fresh fruits and vegetables will be increased to the extent of their existing losses. This will help to increase the per capita availability of fruits and vegetables.
In this book total 50 fruits and vegetables crops, 57 chapters, 51 photographs (equipments and Product) and their processing 193 flow charts, general information, medicinal use, health benefits, culinary uses and nutritional values are given. The step by step procedure of manufacturing food product is outlined. Government rules and regulations and standards are also given. This book has been mainly designed to serve as a text and reference book for the students in the field of Food Science and Technology, postharvest technology, horticulture, nutrition advisors and mostly for professionals in food industries.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 20d.03:53:13
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: U D Chavan
- Publisher: Daya Pub. House
- ISBN-10: 9351240762
- ISBN-13: 9789351240761
- Format: 15.6 x 23.4 x 3.3 cm, hardcover
- Language: English English
The postharvest losses of fruits and vegetables in India vary from 20-30 per cent of the production. If these losses are controlled by using postharvest management and processing technology, the supplies of fresh fruits and vegetables will be increased to the extent of their existing losses. This will help to increase the per capita availability of fruits and vegetables.
In this book total 50 fruits and vegetables crops, 57 chapters, 51 photographs (equipments and Product) and their processing 193 flow charts, general information, medicinal use, health benefits, culinary uses and nutritional values are given. The step by step procedure of manufacturing food product is outlined. Government rules and regulations and standards are also given. This book has been mainly designed to serve as a text and reference book for the students in the field of Food Science and Technology, postharvest technology, horticulture, nutrition advisors and mostly for professionals in food industries.
Reviews