MARC details
| 000 -LEADER |
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| fixed length control field |
02137nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
CUTN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20201015152413.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
201015b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9788123924373 |
| 041 ## - LANGUAGE CODE |
|---|
| Language |
English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
22 |
| Classification number |
641.4 |
| Item number |
SRI |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Srivastava, R.P. |
| 245 ## - TITLE STATEMENT |
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| Title |
Fruit and Vegetable Preservation : |
| Remainder of title |
Principles and Practices/ |
| Statement of responsibility, etc |
RP Srivastava and Sanjeev Kumar. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
3rd rev. & enl ed |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New Delhi : |
| Name of publisher, distributor, etc |
CBS Publishers & Distributors Pvt. Ltd., |
| Date of publication, distribution, etc |
1994. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xx, 474 pages : |
| Other physical details |
tables, figures ; |
| Dimensions |
24 cm. |
| 500 ## - GENERAL NOTE |
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| General note |
This is a comprehensive book useful for the students and teachers of horticulture, food technology and home science, and a handy guide for extension workers and home scale preservation for interested individuals as well. It deals with the products prepared from various fruits and vegetables, including potatoes and mushrooms, on scientific lines as well as on home scale. For the later, matter of direct practical value has been presented.<br/>Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Title |
1. Introduction --<br/> |
| -- |
2. History of food preservation and canning industry --<br/> |
| -- |
3. Scope of fruit and vegetable preservation in India --<br/> |
| -- |
4. Enzymes in the food industry --<br/> |
| -- |
5. Plastics in food industry --<br/> |
| -- |
6. Food colors --<br/> |
| -- |
7. Food additives and brominated vegetable oil (B.V.O) --<br/> |
| -- |
8. Food flavours --<br/> |
| -- |
9. Food spoilage --<br/> |
| -- |
10. Browing reactions --<br/> |
| -- |
11. fermentation (Acetic, Lactic and Alcoholic) --<br/> |
| -- |
12. Principles and methods of preservation --<br/> |
| -- |
13. Canning and bottling of fruits and vegetables --<br/> |
| -- |
14. Fruits and vegetables drying/dehydration and concentration --<br/> |
| -- |
15. Freezing of fruits and vegetables --<br/> |
| -- |
16. Unfermented and fermented fruit beverages --<br/> |
| -- |
17. Vinegar --<br/> |
| -- |
18. Jam, jelly and marmalade --<br/> |
| -- |
19. Preserve, candied and crystallized fruits and vegetables --<br/> |
| -- |
20. Pickles --<br/> |
| -- |
21. Chutneys and sauces/ketchups --<br/> |
| -- |
22. Tomoto processing --<br/> |
| -- |
23. Potato processing --<br/> |
| -- |
24. Mushroom processing. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Fruit -- Preservation. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Vegetable preservation. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kumar, Sanjeev. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
General Books |
