| 000 | 01237 a2200289 4500 | ||
|---|---|---|---|
| 001 | 1000446328 | ||
| 005 | 20250317111630.0 | ||
| 008 | 250312042021xx eng | ||
| 020 | _a9781000446326 | ||
| 037 |
_bTaylor & Francis _cGBP 400.00 _fBB |
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| 040 | _a01 | ||
| 041 | _aeng | ||
| 072 | 7 |
_aTDCT _2thema |
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| 072 | 7 |
_aTDCT _2bic |
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| 072 | 7 |
_aGAR025000 _2bisac |
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| 072 | 7 |
_aTEC012000 _2bisac |
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| 072 | 7 |
_aTEC012010 _2bisac |
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| 072 | 7 |
_aTEC012030 _2bisac |
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| 072 | 7 |
_aTEC012040 _2bisac |
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| 072 | 7 |
_a664.805 _2bisac |
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| 100 | 1 | _aMichael Eskin | |
| 245 | 1 | 0 | _aQuality and Preservation of Vegetables |
| 250 | _a1 | ||
| 260 |
_bCRC Press _c20210530 |
||
| 300 | _a328 p | ||
| 520 | _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. | ||
| 999 |
_c6625 _d6625 |
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