Preserving quality, maintaining nutritional components, reducing storage losses, and alleviating chilling injury are the major challenges for the fresh produce industry. This book examines the shelf life, quality, physico-chemical and biochemical changes during the storage.
Publisher: CRC Press
Publication Place: UK
Publication Year: 2017-12-04
Language: English
Number of Pages: 730
Edition: 1
Series: Innovations in Postharvest Technology Series
Tracing development of scientific sociology from Comte onwards, this book provides a narrative history of figures, ideas, and schools that lie behind ..