Laboratory Manual Of Fruit And Vegetable Products
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 assignments are designed to simulate as closely as is possible on a small scale present commercial practices as well as to illustrate the fundamental scientific principles involves.
Although intended primarily for the use in given is of value to growers, manufactures of fruit and vegetables products, food inspector and chemist home demonstration agents and teachers.
Cruess WV
555
Table of Contents..
- Determination of the Grade of Commercial Canned Fruit
- Examination of Sound and Spoiled Canned Fruits and Vegetable
- Experimental Canning of Fruits
- Practices in Fruit Canning
- Determination of the Grade of Commercially Canned Vegetables
- Experimental Canning of Vegetables
- Practices in Vegetables Canning
- Examination of Tomato Products
- Experimental Preparation of Tomato Puree. /
- Practice in the Preparation of Tomato Products
- Examination of Commercial Fruit Juices
- Experimental Preparation of Fruit Juices
- Practices in the Preparation of Fruit Juices
- Preparation of Fruit Syrups
- Examination of Commercial Jellies, James, Marmalades and Preserves
- Experimental Preparation of Jelly and Marmalade
- Practices in the Preparation of Jelly and Marmalade
- Experimental Preparation of Pectin and Jelly Stock
- Experimental Preparation of Fruit Preserve
- Practices in the Preparation of Jam, Butter and Paste
- Practices in the Preparation of Fruit Preserve
- Practices in the Preparation of Candied Fruits
- Examination of Commercially Dried Fruits and Vegetables
- Experimental Drying of Fruits and Vegetables
- Practices in the Fruit and Vegetables Drying
- Practices in the Preparation and Refining of Fixed Oils
- Practices in the Preparation of Essential Oils
- Examination of Commercial Vinegers
- Experimental Preparation of Cider Vinegar
- Practices in the Preparation of Fruit Vinegar
- Practices in the Preparation of Sauerkraut and Pickles
- Practice in the Preparation of Fruit Acids
- Practices in the Olive Pickling
- Practices in the Preparation of Museum Specimens
- Methods of Analysis
Book Details
Book Title:
Laboratory Manual Of Fruit And Vegetable Products
Laboratory Manual Of Fruit And Vegetable Products
Book Type:
MANUAL
MANUAL
No Of Pages:
112
112
Color Pages :
0
0
Color Pages :
0
0
Book Size:
DEMY (5.5X8.5)
DEMY (5.5X8.5)
Weight:
300 Gms
300 Gms
Copyright Holder:
All Rights Reserved
All Rights Reserved
Imprint:
AXIS BOOKS (INDIA)
AXIS BOOKS (INDIA)
Readership:
PG STUDENTS | SCIENTISTS AND RESEARCHERS |
PG STUDENTS | SCIENTISTS AND RESEARCHERS |