Fruit and vegetable processing - Contents

Fruit and vegetable processing - ContentsFruit and vegetable processing by Mircea Enachescu DauthyConsultant FAO AGRICULTURAL SERVICES BULLETIN Food and Agriculture Organization of the United NationsRome, 1995 Table of Contents The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. M-17 ISBN 92-5-103657-8 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner.

presented. Auxiliary materials used in the preparation of fruit and vegetable products as well as adequate packaging materials are discussed. Two major chapters are dedicated to the specific preservation technologies used for fruits and vegetables. These chapters contain the description of the processes to be used, machinery, processing time,

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  Material, Content, Processing, Vegetable, Fruit, Machinery, Fruit and vegetable processing contents

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