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  SPECIFICATION
HANDBOOK OF VEGETABLE SCIENCE AND TECHNOLOGY PRODECTION, COMPOSITION, STORAGE,AND PROCESSING (hb)2005
Author: D. K. SALUNKHE
ISBN: 0824701054
Year: 2005
Publisher: CBS PUBLISHERS & DISTRIBUTORS
Category: BUSINESS & PROFESSIONS
Edition: 1
Format: Hard Cover
Language: English
Pages: 721
 ABOUT THE TITLE
This authoritative reference furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Written by over 25 experts from North America and Asia, the Handbook of Vegetable Science and Technology is an indispensable resource for agricultural, food, and nutrition engineers and chemists; crop and food scientists and technologists; horticulturists; botanists; agriculturists; agronomists; plant pathologists; postharvest technologists; and upper-level undergraduate and graduate students in these disciplines.
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 TABLE OF CONTENTS
Preface
Contributors
1 Introduction 1
2 Potato 11
3 Sweet Potato 71
4 Cassava 99
5 Carrot 119
6 Other Roots, Tubers, and Rhizomes 141
7 Tomato 171
8 Capsicum 203
9 Eggplant (Brinjal) 225
10 Cucumber and Melon 245
11 Pumpkins, Squashes, and Gourds 273
12 Cabbage 299
13 Cauliflower 323
14 Broccoli 337
15 Other Crucifers 359
16 Onion 373
17 Garlic 397
18 Other Alliums 415
19 Garden Pea 433
20 French Bean 457
21 Other Legumes 471
22 Lettuce 493
23 Asparagus 511
24 Celery and Other Salad Vegetables 523
25 Leafy Vegetables 533
26 Okra 589
27 Sweet Corn 609
28 Mushrooms 647
29 Minor Vegetables 683
30 Vegetables in Human Nutrition 695
Index 705
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