01237    a2200289   4500001001100000005001700011008003900028020001800067037003700085040000700122041000800129072001600137072001400153072002100167072002100188072002100209072002100230072002100251072001900272100001800291245004300309250000600352260002400358300001000382520054000392999001500932100044339620250317111630.0250312042021xx                   eng    a9781000443394  bTaylor & FranciscGBP 400.00fBB  a01  aeng7 aTDCT2thema7 aTDCT2bic7 aGAR0250002bisac7 aTEC0120002bisac7 aTEC0120102bisac7 aTEC0120302bisac7 aTEC0120402bisac7 a664.8052bisac1 aMichael Eskin10aQuality and Preservation of Vegetables  a1  bCRC Pressc20210530  a328 p  bThis comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.  c6624d6624