Editorial Reviews
Fresh-cut Fruits and Vegetables: Science, Technology,
and Market provides a comprehensive reference source for
the emerging fresh-cut fruits and vegetables industry.
It focuses on the unique biochemical, physiological, microbiological,
and quality changes in fresh-cut processing and storage
and on the distinct equipment design, packaging requirements,
production economics, and marketing considerations for
fresh-cut products. Based on the extensive research in
this area during the past 10 years, this reference is
the first to cover the complete spectrum of science, technology,
and marketing issues related to this field, including
production, processing, physiology, biochemistry, microbiology,
safety, engineering, sensory, biotechnology, and economics.
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