Handbook of Analysis and Quality Control for Fruit and Vegetable Products
By:S. Ranganna
Published on 1986 by Tata McGraw-Hill Education
The first handbook of its kind, giving in one volume, etailed information on both the analysis and quality control of fruit and vegetable products. Authoritative, need-based and up-to-date, the book has been principally designed to meet the day-to-day requirements.Starting from the analysis of common constituents, the book covers methods of analysis of specific raw materials and containers used in processing measurement of different quality attributes, sensory evaluation, microbiological and microanalytical examinations, determination of thermal process time, and examination of specific fruit and vegetable products. The last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use. Sufficient theoretical information is included in each chapter before the methods are described. Each method is self-contained, easy to follow, time-tested and complete in all respects. Wherever needed, reference values or standards-PFA, ISI or FAO/WHO Codex Alimentarius are given. With its comprehensive coverage and up-to-date information, the book would be useful to public analysts, factory personnel, processors, research workers, and students of food science, food technology, agriculture and home science.
This Book was ranked at 27 by Google Books for keyword fruit.
Book ID of Handbook of Analysis and Quality Control for Fruit and Vegetable Products's Books is jQN8Kpj0UOMC, Book which was written byS. Rangannahave ETAG "/Y8T69N/jWY"
Book which was published by Tata McGraw-Hill Education since 1986 have ISBNs, ISBN 13 Code is 9780074518519 and ISBN 10 Code is 0074518518
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Book which have "1112 Pages" is Printed at BOOK under CategoryFood
This Book was rated by 5 Raters and have average rate at "4.5"
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