Abstract
Fruit processing is continuous from the time the fruit leaves the growing plant till it is protected securely from microorganisms or macroorganisms. Harvesting, sorting, handling, storing, washing, peeling, preparation, heating, refrigerating, dehydrating, concentrating, treating with chemicals, and packaging are steps in the chain of events.
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© 1986 AVI Publishing Co.
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Woodroof, J.G. (1986). Fruit Washing, Peeling, and Preparation for Processing. In: Woodroof, J.G., Luh, B.S. (eds) Commercial Fruit Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7385-8_3
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DOI: https://doi.org/10.1007/978-94-011-7385-8_3
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-011-7387-2
Online ISBN: 978-94-011-7385-8
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