Quality and Preservation of Vegetables / Edition 1

by Michael Eskin

Overview

This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.

Product Details

ISBN-13:	9780849355608
Publisher:	Taylor & Francis
Publication date:	03/31/1989
Pages:	322
Product dimensions:	7.00(w) x 10.00(h) x (d)

Table of Contents

VOLUME I: VEGETABLES Potatoes. Tomatoes. Carrots. Sweet Corn. Green Peas. Green Beans. Lettuce. Cucumbers. Cabbage. Sweet Potato. Index.

Editorial Reviews

A review of the factors that influence the quality of vegetable crops grown in North America for the consumer market and/or the food processing industry. Expert contributors deal with each of the vegetables: potatoes, tomatoes, carrots, sweetcorn, green peas, green beans, lettuce, cucumbers, cabbage, and sweet potatoes. Acidic paper. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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