233 pages with an additional page accrued every 4 hours, capped at 233 pages
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Handbook of Vegetables and Vegetable Processing serves as a reference handbook containing latest developments and advances in this fast growing field. The book can be considered as a companion to Hui’s popular Handbook of Fruits and Fruit Processing (2006). The text includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization. Full chapters describe the chemistry, processing and preservation of major vegetables. World-renowned editors and authors contributed to this essential handbook on vegetables and their production, processing, and commercial product development.