Handbook of Vegetable Preservation and Processing

by Y.H. Hui, Sue Ghazala, Dee M. Graham

A unique and unparalleled source containing previously unpublished material on topics ranging from postharvest technology and food pathogens to soy product consumption and nutritive value. Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, this reference compiles the latest science and technology in the processing and preservation of vegetables and vegetable products- serving as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables.

752 pages, Hardcover

First published September 1, 2003

About the author

Yiu H. Hui