Tomato chemistry, industrial processing and product development /
Imprint: | London : Royal Society of Chemistry, [2019] |
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Description: | 1 online resource (xxviii, 335 pages) |
Language: | English |
Series: | Food chemistry, function and analysis ; no. 9 Food chemistry, function and analysis ; no. 9. |
Subject: | |
Format: | E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/12284350 |
Summary: | Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine. |
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Physical Description: | 1 online resource (xxviii, 335 pages) |
ISBN: | 9781788016872 1788016874 9781788016247 1788016246 1788013964 9781788013963 |