ABSTRACT

Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the o

chapter 4|28 pages

Canning Principles

chapter 12|41 pages

Kimchi

chapter 13|8 pages

Sauerkraut

chapter 18|19 pages

Frozen Tomatoes

chapter 20|11 pages

Frozen Peas: Standard and Grade

chapter 23|16 pages

Dehydrated Tomatoes

chapter 25|20 pages

Salads and Cold Soups