| 000 | 00395nam a2200133Ia 4500 | ||
|---|---|---|---|
| 999 |
_c171697 _d171697 |
||
| 020 | _a8185860742 | ||
| 040 | _cCUS | ||
| 082 |
_a641.35 _bSRI/F |
||
| 100 | _aSrivastava, R. P. | ||
| 245 | 0 |
_aFruit and vegetable preservation: principles and practices/ _cR. P. Srivastava |
|
| 260 |
_aLunknow: _bInternational Book Distributing Co, _c2002. |
||
| 300 | _a474 p. | ||
| 505 | _aChapter 1 - Introduction Chapter 2 - History of Food Preservation and Canning Industry Chapter 3 - Scope of Food and Vegetable Preservation in India Chapter 4 - Enzymes in Food Industry Chapter 5 - Plastics in Food Industry Chapter 6 - Food Colours Chapter 7 - Food Additives and Brominated Vegetable Oil Chapter 8 - Food Flavours Chapter 9 - Food Soiplage Chapter 10 - Browning Reactions Chapter 11 - Fermentation | ||
| 650 |
_aFruit--Preservation _xVegetables--Preservation |
||
| 650 |
_aVegetable trade _xFruit trade |
||
| 942 | _cWB16 | ||