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Chapter 19 - Fruits & Vegetables

jtf_intro_to_food_sci_and_food_systems_3rd_ed_254009512
$3.00 each
Type

Contents

  • Major Concept
  • Objectives
  • Key Terms
  • Edible Parts and Composition
  • Ripening
  • Harvesting
  • Appearance
  • Texture
  • Flavor
  • Quality Grades for Fresh Fruit
  • Quality Grades for Fresh Vegetables
  • Post-Harvest
  • Commercial Processing of Fruits
  • Commercial Processing of Vegetables
  • Fruit Juices
  • Exercises
  • Resources
  • Review

Ag 101

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