Fruit quality and its biological basis

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Fruit technology draws on biology and engineering to maintain quality during storage, distribution, and marketing. Fruit Quality and Its Biological Basis focuses on the biological processes that determine appearance, texture, taste, nutritional value, and flavor of fleshy fruits. It then presents ways by which these biological processes can be manipulated to maximize quality for the consumer. The book synthesizes our understanding of these procedures at the molecular level and the mode of action and limitations of current ...

Fruit Quality and Its Biological Basis 2002, Wiley-Blackwell

ISBN-13: 9781841272306

Hardcover

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Fruit Quality and Its Biological Basis 2001, Blackwell

ISBN-13: 9780849397813

Hardcover

Select