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1990, 1, ISBN 9780849349683, 378
This fascinating work provides state-of-the-art information on phenolic compounds in fruits. Written in a concise format, it covers qualitative aspects by... 
Phenols | Composition | Physiology | Physiologie | Fruit | Fruits | Food Chemistry | Fruit-Composition | Fruit-Physiology
Book
2008, 1st Scribner hardcover edition., ISBN 0743296958, viii, 279
Book
2011, ISBN 0470959355, xvi, 384
The global demand for high quality fruits that are rich in nutrients and that can endure the demands of worldwide supply chains is growing rapidly. Fruits are... 
Fruit | Breeding | Quality | Qualité | Génie génétique | Genetic engineering | Amélioration | Fruits
Book
2018, 1, Contemporary food engineering, ISBN 1351647458, Volume 1, xvi, 177 pages
High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional... 
Fruit processing plants | High pressure (Technology) | Fruit juices | Fruit & Vegetables | Food Engineering | Processing
Book
Zeszyty naukowe Institutu Sadownictwa i Kwiaciarstwa w Skierniewicach, ISSN 1234-0855, 1994
Journal
Book
2005, Biotechnology in agriculture series, ISBN 9780851996622, Volume no. 29., xxiv, 723
Book
Journal Article
2014, Contemporary food engineering, ISBN 1466577339, xix, 381
Book