The Processing Of Fruits Continues To Undergo Rapid Change. In The Handbook Of Fruits And Fruit Processing, Dr. Y.h. Hui And His Editorial Team Have Assembled Over Forty Respected Academicians And Industry Professionals To Create An Indispensable Resource On The Scientific Principles And Technologic
OBJECTIVE COLOR MEASUREMENT OF FRESH DATE FRUITS AND PROCESSED DATE PRODUCTS
โ Scribed by SUAD AL-HOOTI; J.S. SIDHU; H. QABAZARD
- Book ID
- 111341722
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 403 KB
- Volume
- 20
- Category
- Article
- ISSN
- 0146-9428
No coin nor oath required. For personal study only.
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Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits
Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits