Fruit Preservation

Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/75124

Full metadata record

DC Field	Value	Language
dc.contributor.editor	Rosenthal, Amauri	-
dc.contributor.editor	Deliza, Rosires	-
dc.contributor.editor	Welti-Chanes, Jorge	-
dc.contributor.editor	Barbosa-Cánovas, Gustavo V.	-
dc.date.accessioned	2019-07-04T06:07:18Z	-
dc.date.available	2019-07-04T06:07:18Z	-
dc.date.issued	2018	-
dc.identifier.isbn	978-1-4939-3311-2	-
dc.identifier.uri	http://10.6.20.12:80/handle/123456789/75124	-
dc.description	Fruits and fruit-based products are, in most cases, associated with very good sensory characteristics, health, well-being, and perishability and are relatively easy to mix with food products of diverse origin and amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, we took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.	en
dc.language.iso	en	en_US
dc.publisher	Spring Street, New York	en_US
dc.subject	Chemistry	en_US
dc.title	Fruit Preservation	en_US
dc.type	Book	en_US
Appears in Collections:	Chemistry

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File	Description	Size	Format
2018_Book_FruitPreservation.pdf		10.6 MB	Adobe PDF	View/Open