lecture_6_and_questions - FOOD SCIENCE 4010-Lecture 6...

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FOOD SCIENCE 4010--Lecture 6 Raw material preparation PRINCIPLES: Fresh fruits and vegetables are alive. Postharvest handling practices extend the shelf life of fresh fruits and vegetables.  Peeling removes undesirable parts of the raw material prior to further processing.  Maturity at harvest is a critical factor in the quality of fresh and processed fruits and vegetables.  Quality of the final product is only as good as quality of the raw material. 
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at UGA.

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