MPG.eBooks - Description: Quality factors of fruits and vegetables

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Quality factors of fruits and vegetables chemistry and technology

Bibliographic Details
Corporate Authors:	American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Meeting ( 1988, Los Angeles, California)
Other Authors:	Jen, Joseph J. (Editor)
Format:	eBook
Language:	English
Published:	Washington, DC American Chemical Society 1989, 1989
Series:	ACS symposium series
Subjects:	Catechol Oxidase Food Technology Food / Biotechnology Food Preservation / Methods Food, Preserved / Analysis Fruit / Processing / Technological Innovations Biotechnology Fabaceae Tomato Products / Structure Maillard Reaction Dried Vegetables / Processing Candied Fruit / Quality Cold Temperature Vegetables / Radiation Preservation Cations Metal Ions / Utilization Vegetables / Quality Food, Preserved Pickled Foods / Analysis Concentrated Fruit Juices / Structure Food / Analysis Fruit / Quality / Analysis Polyphenol Oxidase Prunus Armeniaca Wine / Effect Of Radiation On Food / Sensory Evaluation Vegetable / Deterioration Food Irradiation Lycopersicon Esculentum Grapefruit Juice / Coloring Enzymatic Browning / Chemical Inhibitors Ions Food Handling Vegetable / Metabolism Vegetables / Quality / Analysis Fruit / Effect Of Chemicals On Vegetables / Processing / Technological Innovations Biological Control Systems / Analysis Sensation / Physiology Fruit / Quality Control Fruit And Vegetable Juices / Analysis Citrus Juices / Processing / Analysis Food Coloring Agents Actinidia Beans / Effect Of Low Temperature On Ultrafiltration Fruit And Vegetable Juices Beans / Processing Vegetables / Quality Control Limonins Food Odorants Biological Control Agents Fruit / Quality Biochemistry Kiwifruit / Processing Fruit / Packaging / Models Vegetables / Packaging / Models Vegetables / Processing / Coloring Citrus Beans / Structure Pharmacokinetics Apricot Nectar / Processing Concentrated Fruit Juices / Processing / Analysis Radiation Inventions Metals Citrus Paradisi Limonoids Citrus Fruits / Processing / Methodology Food Packaging Brassica / Metabolism Vegetables Chemical Kinetics Wine / Radiation Effects Vegetables / Effect Of Chemicals On Fruit Broccoli / Deterioration / Odor Citrus Fruits / Processing / By-products Technology & Engineering / Food Science / General / Bisacsh Fruit / Radiation Preservation Beans / Composition Candy Food Analysis
Online Access:	https://pubs.acs.org/doi/book/10.1021/bk-1989-0405
Collection:	ACS Symposium Series - Collection details see MPG.ReNa

Description
Item Description:	"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th National Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988.". - Distributed in print by Oxford University Press
Physical Description:	428 pages illustrations
ISBN:	9780841212619