Quality and Preservation of Vegetables
This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.
Potatoes. Tomatoes. Carrots. Sweet Corn. Green Peas. Green Beans. Lettuce. Cucumbers. Cabbage. Sweet Potato. Index.