Handbook of Analysis and Quality Control for Fruit and Vegetable Products
Book Details:
Publisher: Scientific International Pvt. Ltd.
ISBN: 9789387465954
Author: S. Ranganna
Subject: Food Science
Language: English
Binding: Paperback
Pages: 1122
Copyright Year: 2025
About the Book
Handbook of Analysis and Quality Control for Fruit and Vegetable Products is a comprehensive reference designed to guide readers in analyzing and maintaining quality standards of fruit and vegetable products. This updated edition includes new chapters and revised content covering sampling techniques, determination of B-group vitamins, and quality control of raw materials such as sugar, salt, oils, fats, and flavoring agents. The book also discusses packaging materials including glass and flexible packaging, and provides expanded coverage of consistency, texture, and non-Newtonian fluid behavior in food products. It offers detailed insights into processed products like frozen foods, preserves, pickles, chutneys, juices, concentrates, and beverages. With added chapters on statistical methods and statistical quality control, this handbook is an essential resource for students, researchers, food technologists, and quality control professionals.
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Handbook of Analysis and Quality Control for Fruit and Vegetable Products
Handbook of Analysis and Quality Control for Fruit and Vegetable Products
Book Details:
Publisher: Scientific International Pvt. Ltd.
ISBN: 9789387465954
Author: S. Ranganna
Subject: Food Science
Language: English
Binding: Paperback
Pages: 1122
Copyright Year: 2025
About the Book
Handbook of Analysis and Quality Control for Fruit and Vegetable Products is a comprehensive reference designed to guide readers in analyzing and maintaining quality standards of fruit and vegetable products. This updated edition includes new chapters and revised content covering sampling techniques, determination of B-group vitamins, and quality control of raw materials such as sugar, salt, oils, fats, and flavoring agents. The book also discusses packaging materials including glass and flexible packaging, and provides expanded coverage of consistency, texture, and non-Newtonian fluid behavior in food products. It offers detailed insights into processed products like frozen foods, preserves, pickles, chutneys, juices, concentrates, and beverages. With added chapters on statistical methods and statistical quality control, this handbook is an essential resource for students, researchers, food technologists, and quality control professionals.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Book Details:
Publisher: Scientific International Pvt. Ltd.
ISBN: 9789387465954
Author: S. Ranganna
Subject: Food Science
Language: English
Binding: Paperback
Pages: 1122
Copyright Year: 2025
About the Book
Handbook of Analysis and Quality Control for Fruit and Vegetable Products is a comprehensive reference designed to guide readers in analyzing and maintaining quality standards of fruit and vegetable products. This updated edition includes new chapters and revised content covering sampling techniques, determination of B-group vitamins, and quality control of raw materials such as sugar, salt, oils, fats, and flavoring agents. The book also discusses packaging materials including glass and flexible packaging, and provides expanded coverage of consistency, texture, and non-Newtonian fluid behavior in food products. It offers detailed insights into processed products like frozen foods, preserves, pickles, chutneys, juices, concentrates, and beverages. With added chapters on statistical methods and statistical quality control, this handbook is an essential resource for students, researchers, food technologists, and quality control professionals.
