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Quality of Selected Fruits and Vegetables of North America

其他書名	Based on a Symposium Sponsored by the Division of Agricultural and Food Chemistry at the Second Chemical Congress of the North American Continent (180th ACS National Meeting) Las Vegas, Nevada, August 24-29, 1980
出版	American Chemical Society, 1981
主題	Gardening / GeneralTechnology & Engineering / Agriculture / Agronomy / Crop ScienceTechnology & Engineering / Food Science / General
ISBN	08412066279780841206625
URL	http://books.google.com.hk/books?id=jmuEAAAAIAAJ&hl=&source=gbs_api

註釋Abstract: Quality is defined as those characteristics or attributes that make foods attractive and pleasant to eat ordrink. Each foodstuff has specific qualities that appeal to purchasers. To maintain these qualities every aspect of the growing or production environment must be as controlled as possible. Other factors which influence quality are: chemical compositions of fruits and vegetables, seed composition, temperature, and storage conditions along with aroma and taste. Both empirical and theoretical perspectivesare addressed. (rkm).