Title
Processing, Dehydration, Canning, Preservation of Fruits & Vegetables
VATIS UPDATE Part
Article body
The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc.
Contact: NIIR Project Consultancy Services (NPCS), 106-E, Kamla Nagar, New Delhi-110007, India. Tel: +91-11-2384-3955; Fax: +91-11-2384-1561; E-mail: npcs.india@gmail.com