694 T79

Tressler, Donald K.,Joslyn, Maynard A.Histo

USA,THE AVI PUBLISHING COMPANY, INC.,1961

1. Historical and economical. Aspects of juiice production, 2. Physiological and Exzymological. Aspects of Juice Production, 3. The Microbiology of fruit Juices, 4. Preservation by Freezing, 5. Preservation of Frutt Juices by Chemycal Preservatives and Other Methods, 6. Plant Location and Design, 7. Plant Location and Design, 8. Continuous Frutt Juice Production, 9. Vacum Concentration of Frutt and Vegetable Juices, 10. Concentration by Freezing, 11. Dehydration of Juice, 12. Volatile Flabvor Recovery, 13. Utilization and Disposal of Processing Wastes, 14. Deterioration in Storage, 15. Nutritive Value of Frutt and Vegeleble Juices, 16. Standards and Regulations, 17. Quality Control and Laboratory Examination, 19. Bleding Formulas and Syruf Algebra, 20. Apple Juice.

Frutas

                    Cerrar Ventana