Preservation & Canning Of Fruits And Vegetables (2nd Edition)

The book covers Product Introduction, Food Colours, Food Additives and Bromi-Nated Vegetable Oil (B.V.O.), Methods of Preservation, Canning and Bottling of Fruits and Vegetables, Fruits and Vegetables Dryng/Dehydration Land Concentration, Frezing of Fruits and Vegetables, Fruit Beverages, Vinegar, Jam, Jelly and Marmalade, Pickles, Sauces/Ketchups & Chutney, Tomato Processing, Potato Processing, Processing of Mushroom, Fruits and Vegetables Other products, Quality Control in Food Processing Industry, Food Additives, Food Standards, Sauces Dressings and Pickles, Flavours, Syrups and Beverages, Canned Goods, Equipments Commonly used in preservation of fruits & vegetables, Packaging, Institutes Offering Food Science and Technology, Distribution Centre for fresh fruits and vegetables, Pack House and Cold Storage, Mango Pulp/Juice, Papaya Pulp, Guava Juice And other Fruit Products, Vacuum Fried Fruits and Vegetables, Dehydrated Vegetables onion, Potato, Peas, Fenugreesleaves and Other vegetables, Potato Chips/Finger Chips, Tomato Paste/Puree, Other Paste and Concentrates, Manufacture/Suppliers of Plant , Equipments & Machineries Manufacture/ Suppliers of Packaging Materials, Manufacturers/Suppliers of Raw Materials.