Citrus Fruit Processing Paperback / softback
Citrus Fruit Processing offers a thorough examination of citrus-from its physiology and production to its processing, including packaging and by-product processing.
Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition.
New technologies are constantly emerging in food processing, and citrus processing is no different.
This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume.
- Format: Paperback / softback
- Pages: 330 pages
- Publisher: Elsevier Science Publishing Co Inc
- Publication Date: 11/07/2016
- Category: Food & beverage technology
- ISBN: 9780128031339