Fresh-Cut Fruits and Vegetables: Science, Technology, and Market (Hardcover)

Fresh-cut Produce: Tracks and Trends, Edith H. Garrett

Quality Parameters of Fresh-cut Fruit and Vegetable Products, Adel A. Kader

Overview of the European Fresh-cut Produce Industry, Patrick Varoquaux and Jerome Mazollier

Safety Aspects of Fresh-cut Fruits and Vegetables, William C. Hurst

Physiology of Fresh-cut Fruits and Vegetables, Peter M.A. Toivonen and Jennifer R. DeEll

Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables, Olusola Lamikanra

Microbiology of Fresh-cut Produce, Gillian M. Heard

Microbial Enzymes Associated with Fresh-cut Produce, Jianchi Chen

Preservative Treatments for Fresh-cut Fruits and Vegetables, Elisabeth Garcia and Diane M. Barrett

Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables, Tareq Al-Ati and Joseph H. Hotchkiss

Biotechnology and the Fresh-cut Product Industry, Jennylynd A. James

Flavor and Aroma of Fresh-cut Fruits and Vegetables, John C. Beaulieu and Elizabeth A. Baldwin

Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables, Karen L. Bett

Economic and Market Considerations, Greg Pompelli