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Laboratory Manual of Fruit and Vegetable Products

By W V Cruess And A W Christie more
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Product Specifications

Publisher Agrobios Publications
ISBN 9789380655024
Author: W V Cruess And A W Christie
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  • About the book

Laboratory Manual of Fruit and Vegetable Products by W V Cruess And A W Christie
Book Summary:

The manual meets the need for a reliable guide in laboratory courses in agriculture college for the manufacture,preservation and examination of fruit and vegetable products.the assigments are designed to simulate as closly as is possible on a small scale present commercial practices as well as to illustrate the fundamental scientific principles involves. allthrough intended primarily for the use in given is of value to growers,manufactures of fruit and vegetables products,food inspectore and chemist home demonstration agents and teachers.

Audience of the Book :
This book Useful for Fruit Science, Vegetable Science students.
Table of Contents:
  1. Determination of the Grade of Commercial Canned Fruit
  2. Examination of Sound and Spoiled Canned Fruits and Vegetable
  3. Experimental Canning of Fruits
  4. Practices in Fruit Canning
  5. Determination of the Grade of Commercially Canned Vegetables
  6. Experimental Canning of Vegetables
  7. Practices in Vegetables Canning
  8. Examination of Tomato Products
  9. Experimental Preparation of Tomato Puree. /
  10. Practice in the Preparation of Tomato Products
  11. Examination of Commercial Fruit Juices
  12. Experimental Preparation of Fruit Juices
  13. Practices in the Preparation of Fruit Juices
  14. Preparation of Fruit Syrups
  15. Examination of Commercial Jellies, James, Marmalades and Preserves
  16. Experimental Preparation of Jelly and Marmalade
  17. Practices in the Preparation of Jelly and Marmalade
  18. Experimental Preparation of Pectin and Jelly Stock
  19. Experimental Preparation of Fruit Preserve
  20. Practices in the Preparation of Jam, Butter and Paste
  21. Practices in the Preparation of Fruit Preserve
  22. Practices in the Preparation of Candied Fruits
  23. Examination of Commercially Dried Fruits and Vegetables
  24. Experimental Drying of Fruits and Vegetables
  25. Practices in the Fruit and Vegetables Drying
  26. Practices in the Preparation and Refining of Fixed Oils
  27. Practices in the Preparation of Essential Oils
  28. Examination of Commercial Vinegar
  29. Experimental Preparation of Cider Vinegar
  30. Practices in the Preparation of Fruit Vinegar
  31. Practices in the Preparation of Sauerkraut and Pickles
  32. Practice in the Preparation of Fruit Acids
  33. Practices in the Olive Pickling
  34. Practices in the Preparation of Museum Specimens
  35. Methods of Analysis
  36.  Determination of the Grade of Commercial Canned Fruit
  37. Examination of Sound and Spoiled Canned Fruits and Vegetable
  38. Experimental Canning of Fruits
  39. Practices in Fruit Canning
  40. Determination of the Grade of Commercially Canned Vegetables
  41. Experimental Canning of Vegetables
  42. Practices in Vegetables Canning
  43. Examination of Tomato Products
  44. Experimental Preparation of Tomato Puree. /
  45. Practice in the Preparation of Tomato Products
  46. Examination of Commercial Fruit Juices
  47. Experimental Preparation of Fruit Juices
  48. Practices in the Preparation of Fruit Juices
  49. Preparation of Fruit Syrups
  50. Examination of Commercial Jellies, James, Marmalades and Preserves
  51. Experimental Preparation of Jelly and Marmalade
  52. Practices in the Preparation of Jelly and Marmalade
  53. Experimental Preparation of Pectin and Jelly Stock
  54. Experimental Preparation of Fruit Preserve
  55. Practices in the Preparation of Jam, Butter and Paste
  56. Practices in the Preparation of Fruit Preserve
  57. Practices in the Preparation of Candied Fruits
  58. Examination of Commercially Dried Fruits and Vegetables
  59. Experimental Drying of Fruits and Vegetables
  60. Practices in the Fruit and Vegetables Drying
  61. Practices in the Preparation and Refining of Fixed Oils
  62. Practices in the Preparation of Essential Oils
  63. Examination of Commercial Vinegar
  64. Experimental Preparation of Cider Vinegar
  65. Practices in the Preparation of Fruit Vinegar
  66. Practices in the Preparation of Sauerkraut and Pickles
  67. Practice in the Preparation of Fruit Acids
  68. Practices in the Olive Pickling
  69. Practices in the Preparation of Museum Specimens
  70. Methods of Analysis

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