Srivastava, R. P. <br/><br/>
Fruit and vegetable preservation: principles and practices/ 
R. P. Srivastava 
 - Lunknow:  International Book Distributing Co,  2002. 
 - 474 p. 
<br/><br/>Chapter 1 - Introduction <br/>Chapter 2 - History of Food Preservation and Canning Industry <br/>Chapter 3 - Scope of Food and Vegetable Preservation in India <br/>Chapter 4 - Enzymes in Food Industry <br/>Chapter 5 - Plastics in Food Industry <br/>Chapter 6 - Food Colours <br/>Chapter 7 - Food Additives and Brominated Vegetable Oil <br/>Chapter 8 - Food Flavours <br/>Chapter 9 - Food Soiplage <br/>Chapter 10 - Browning Reactions<br/> Chapter 11 - Fermentation 
<br/><br/><label>ISBN: </label>8185860742 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fruit--Preservation--Vegetables--Preservation<br/>Vegetable trade--Fruit trade
<br/><br/><label>Dewey Class. No.: </label>641.35  / SRI/F