Handbook of Analysis and Quality Control for Fruit and Vegetable Products

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Tata McGraw-Hill, 1986 - Food - 1112 pages
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Offers detailed information on both the analysis and quality control of fruit and vegetable products. Starting from the analysis of common constituents, this book includes chapters that are devoted to statistical quality control, preparation of standard solutions, and tables required for day-to-day use.

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About the author (1986)

S Ranganna is presently Scientist, Central Food Technological Research Institute (CFTRI), Mysore, A Ph D from the University of Mysore, he has taught for several years at the FAO International Food Technology Training Centre, CFTRI, Mysore. He also has experience in industrial production of fruit and vegetable products, analysis of commercial products with reference to standards and in setting up experiment stations and factories. His research areas include strained baby foods, fruit juice concentrates and powders, study of the mechanism of discolouration in canned and dried fruits and vegetable products, lowmethoxyl pectin, and determination of thermal process schedule for canned fruits and vegetables.

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