Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (Food Engineering Series)
Fruit Manufacturing presents a focused examination of the science and engineering behind fruit processing. Covering engineering properties and deteriorative reactions of technological importance, this reference is intended for readers seeking an informed foundation in fruit manufacturing and food engineering.
About This Book
Fruit Manufacturing examines the scientific basis of fruit processing and manufacturing.
The book focuses on engineering properties relevant to fruit and food technology.
It also addresses deteriorative reactions of technological importance.
Written by Jorge E. Lozano, this volume is part of the Food Engineering Series.
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