This enlarged and fully-revised edition of a comprehensive text and reference book examines the principles, process, operation, design, and other aspects of dry

The book presents techniques in the make and supply of grains, natural products, vegetables, and flavors. It points of interest the physiology, structure, organ

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and

The Handbook of Postharvest Technology presents methods in the manufacture and supply of grains, fruits, vegetables, and spices. It details the physiology, stru