Tomato chemistry, industrial processing and product development /

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Bibliographic Details
Imprint:	London : Royal Society of Chemistry, [2019]
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:	Tomatoes -- Analysis. Tomatoes -- Biotechnology. Tomato industry. Tomatoes. Tomato industry. Tomatoes. Tomatoes -- Analysis. Tomatoes -- Biotechnology.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/12284350

Hidden Bibliographic Details
Other authors / contributors:	Porretta, Sebastiano, editor.
ISBN:	9781788016872 1788016874 9781788016247 1788016246 1788013964 9781788013963 9781788013963
Notes:	Online resource; title from digital title page (viewed on February 15, 2019).
Summary:	Looking at the many changes that are taking place in the tomato market and industry, this book details how tomato producers are combining origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. Providing a comprehensive overview, it will appeal to professionals and food product developers.
Other form:	Print version : 9781788013963

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