Fruit and Vegetables

Content: 
OTHER TITLES OF INTEREST, Page ii
Front Matter, Page iii
Copyright, Page iv
Dedication, Page v
FOREWORD, Pages ix-x
AUTHOR'S PREFACE, Pages xi-xii
INTRODUCTION, Pages xiii-xxiv
CHAPTER 1 - CHEMICAL CONSTITUTION, Pages 3-14,14a,15-37
CHAPTER 2 - STRUCTURE, Pages 38-62
CHAPTER 3 - PHYSIOLOGY, Pages 63-94
CHAPTER 4 - MICROBIOLOGY, Pages 95-118
CHAPTER 5 - PATTERNS OF PRODUCTION AND TRADE, Pages 121-139
CHAPTER 6 - CONTRIBUTIONS TO HUMAN NUTRITION, Pages 140-142,142a,142b,143-164
CHAPTER 7 - PROBLEMS OF TRANSPORT, STORAGE AND MARKETING, Pages 165-168,168a,169-181
CHAPTER 8 - QUALITY, Pages 182-201
CHAPTER 9 - PROCESSING I. PREPARATORY OPERATIONS, Pages 202-228
CHAPTER 10 - PROCESSING 2. METHODS OF PRESERVATION, Pages 229-279
APPENDIX A - THE COMPOSITION OF FRUIT AND VEGETABLES, Pages 280,280a
APPENDIX B - WORLD PRODUCTION AND TRADE IN SOME IMPORTANT FRUIT AND VEGETABLE COMMODITIES, Pages 281-287
COMMODITY INDEX, Pages 289-293
SUBJECT INDEX, Pages 295-306