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Citrus Fruit Processing
A thorough examination of citrus, from its physiology and production to its processing, this comprehensive volume is organized in an easy-to-follow manner that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety
Zeki Berk (Author)
9780128031339
Paperback, published 13 July 2016
330 pages, 50 illustrations
23.4 x 19 x 2.1 cm, 0.68 kg
Approx.318 pages
Chapter 1: Introduction: history, production, trade, and utilization Chapter 2: Morphology and chemical composition Chapter 3: Biological aspects of citriculture Chapter 4: Agricultural production practice Chapter 5: Diseases and pests Chapter 6: Postharvest changes Chapter 7: Packing house operations Chapter 8: Production of single-strength citrus juices Chapter 9: Production of citrus juice concentrates Chapter 10: By-products of the citrus processing industry Chapter 11: Miscellaneous citrus products Chapter 12: Shelf life of citrus products: packaging and storage Chapter 13: Nutritional and health-promoting aspects of citrus consumption Chapter 14: Quality assurance and authentication
Subject Areas: Food & beverage technology [TDCT]
