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Experiments on the Processing of Persimmons to Render Them Nonastringent (Classic Reprint) - Brossura
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Excerpt from Experiments on the Processing of Persimmons to Render Them Nonastringent
The first description in American literature which the writer has discovered of the method used by the Japanese in the processing of their persimmons is that of Prof. T amari in the Transactions of the Michigan Horticultural Society for 1886. Prof. Tamari was one of the first students of American agriculture sent by the Japanese Government to study our agricultural institutions, and it is a curious fact that this description which he gave affecting a transplanted Japanese plant industry should have been so entirely overlooked by those who were engaged in the attempt to make it a success.
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Experiments on the Processing of Persimmons to Render Them Nonastringent Classic Reprint
Da: PBShop.store US, Wood Dale, IL, U.S.A.
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LW-9781332051014
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Experiments on the Processing of Persimmons to Render Them Nonastringent (Classic Reprint)
Da: Buchpark, Trebbin, Germania
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Condizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher. Codice articolo 26054615/2
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Experiments on the Processing of Persimmons to Render Them Nonastringent Classic Reprint
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LW-9781332051014
Quantità: 15 disponibili
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Experiments on the Processing of Persimmons to Render Them Nonastringent
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Paperback. Condizione: New. Print on Demand. This book presents in-depth research conducted by the Bureau of Plant Industry on the processing of persimmons to eliminate their astringency. The book examines the history of persimmon processing techniques, from the methods used in Japan to the author's own experimental methods. The author presents data from a series of experiments conducted in 1910, discussing the methods used in detail and providing insight into the challenges and discoveries made during the processing trials. The text explores the role of carbon dioxide in the processing method, the effect of processing on the rate of softening in persimmons, and the impact of previous cold storage on processing outcomes. The book concludes with an examination of promising methods for processing persimmons, including autoasphyxiation. An important resource for fruit growers and food scientists, this book provides valuable information on persimmon processing techniques that promote the fruit's commercial viability and consumer appeal. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Codice articolo 9781332051014_0
Quantità: Più di 20 disponibili