By Y. H. Hui, Sue Ghazala, Dee M. Graham, K.D. Murrell, Wai-Kit Nip
Representing the leading edge within the box with examine from greater than 35 overseas specialists spanning governmental, commercial, and educational sectors, the guide of Vegetable protection and Processing compiles the most recent technology and know-how within the processing and protection of greens and vegetable items. This reference serves because the in simple terms consultant to assemble key instruments utilized in the USA to defend and defend the standard of clean and processed greens. an unlimited and modern resource, it considers fresh concerns in vegetable processing safeguard corresponding to changed surroundings packaging, macroanalytical equipment, and new applied sciences in microbial inactivation.
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Additional resources for Handbook of Vegetable Preservation and Processing (Food Science and Technology)
USDA Nutrient Database for Standard Reference, Release 14. gov/fnic/foodcomp, 2001. JS Siemonsma, K Piluek, eds. Plant Resources of South-East Asia. Bogor, Indonesia: Prosea Foundation, 1994. RB Duckworth. Fruit and Vegetables. London: Pergamon Press, 1966, Appendix A, p. 280. LW Aurand, AE Woods, MR Wells. Food Composition and Analysis. Van Nostrand Reinhold, New York, 1987. Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. 36 Titchenal and Dobbs 20. 21. PJ Fellows. Food Processing Technology.
In: Vegetable Crops. NJ: Prentice Hall, 2000, pp. 189– 220. JM Swiader, GW Ware, JP McCollum. Cole crops—cabbage, broccoli, cauliﬂower, and related crops. In: Producing Vegetable Crops. Danville, IL: Interstate, 1992, pp. 255– 278. FH Liao. Chinese cabbage. In: BF Hung, ed. Taiwan Farm Encyclopedia. Taiwan: Harvest Farm Magazine, 1995, pp. 323– 326. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved.
Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride. , 1997. Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboﬂavin, Niacin, Vitamin B-6, Folate, Vitamin B-12, Pantothenic Acid, Biotin, and Choline. , 1998. Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. , 2000. Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc.