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UNIT-IV Food Processing and Value Addition

Contents in This PDF

1. Principals and Methods of Preservation of Fruits and
   Vegetables.
2. Important Value Added Product of Fruits and Vegetables
3. Packaging, Quality Slandered and Their Marketing
   Including Export.
4. Flowers and their harvesting: important processed flower
   products, packaging, storage and their marketing.
5. Concept of Safe Food and Quality Standard.