000			02193nam a2200241Ia 4500
008			140223b1998 xxu||||| |||| 00| 0 eng d
020			_c0.00
082			_a668.8 _bLAL
100			_aLal, Girdhari
245			_aPreservation of Fruits and Vegetables
260			_aNew Delhi _bIndian Council of Agricultural Research _c1998
300			_a488p
500			_aForeword Preface Acknowledgement Principles of Preservation Commercial Canning Containers for Packing Syrups and Brines for Canning Canning Fruits Canning Vegetables Spoilage in Canned Foods Fruit Juices, Squashes and Cordials Fruit Beverages Fermented Beverages Jams, Jellies and Marmalades Preserves, Candied and Crystallised Tomato Products Chutneys, Sauces and Pickels Vinegar Drying of Fruits and Vegetables By Products Manufacture of Pectin Water for Cannery Food Colours Vitamins Processing and Preservation for a Small Scale Industry Refrigerated Storage Process Time for Canned Vegetables and Non Acid Foods Appendix - 1: Reference Tools Appendix - 2: Fruit Products Order 1955 (As amended up to 19-1-1963) Appendix - 3: Specifications and Packaging of Some Special Products Orange Juice Concentrate Appendix - 4: Some Amendments to the P. F. A. Act and Rules Appendix - 5: Limits for Use of Preservatives Appendix - 6: Conversion Data Imperial to Metric Conversions Bibliography Index
600			_aChemical Engineering
700			_aSiddappa, G. S.
700			_aTandon, G. L.
890			_aIndia
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995			_ALAL _D125.00 _E0 _F049 _G77451 _H0 _I0.00 _UC _W20010920 _XHimanshu Book Co. _ZReference
999			_c24222 _d24222