| 020 |
## |
$a9781420071214 |
| 041 |
## |
$aEnglish |
| 082 |
## |
$a664.8 |
| 110 |
## |
$aMartin- Belloso, Olga, Soliva- Fortuny,Robert |
| 245 |
00 |
$aADVANCES in fresh-cut fruits and vegetables processing $cMartin- Belloso, Olga, Soliva- Fortuny,Robert |
| 260 |
## |
$aNew York $bCRC Press $c2011 |
| 300 |
## |
$axiii, 410p $c24cm |
| 500 |
## |
$aIncludes index. |
| 504 |
## |
$aDespite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries, these products are prepared in uncontrolled conditions and have the potential to pose a substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping |
| 650 |
00 |
$aFRUIT - Processing
$aVEGETABLES - Processing
$aFRUIT - Preservation
|