Holdings: Postharvest handling

Postharvest handling: a systems approach

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Bibliographic Details
Other Authors:	Florkowski, Wojciech J. (Editor)
Format:	Book
Language:	English
Published:	Amsterdam [u.a.] Elsevier 2009
Edition:	2. ed.
Series:	Food science and technology
Subjects:	Nachernteverfahren Aufsatzsammlung
Online Access:	Inhaltsverzeichnis
Physical Description:	XIX, 615 S. Ill.
ISBN:	9780123741127

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adam_text	CONTENTS PREFACE XV LIST OF CONTRIBUTORS XVII 1 POSTHARVEST HANDLING: A DISCIPLINE THAT CONNECTS COMMERCIAL, SOCIAL, NATURAL AND SCIENTIFIC SYSTEMS 1 I. PERCEPTIONS, NEEDS AND ROLES 1 11. EFFECTS ARE CAUSES 2 111. CREATING EXTRAORDINARY VALUE 4 IV. MAKING A DIFFERENCE 6 BIBLIOGRAPHY 6 2 CHALLENGES IN HANDLING FRESH FRUITS AND VEGETABLES 9 I. HANDLING OFFRUITS AND VEGETABLES FROM FARM TO CONSUMER 9 A. PRODUCTION PHASE OPERATIONS 10 B. HARVEST 10 C. PACKING 11 D. TRANSPORTATION 11 E. STORAGE 13 F. RETAIL DISTRIBUTION 13 11. TOWARDS A MORE INTEGRATED APPROACH TO HANDLING 14 111. CHALLENGES AMENABLE TO SYSTEMS SOLUTIONS 15 A. STRESS PHYSIOLOGY 15 B. QUALITY MANAGEMENT 16 C. MARKETING 16 D. FOOD SAFETY 17 E. WORKING AT THE INTERFACES OF THE POSTHARVEST SYSTEM 17 BIBLIOGRAPHY 18 3 CONSUMER EATING HABITS AND PERCEPTIONS OF FRESH PRODUCE QUALITY 23 I. CURRENT FRESH PRODUCE EATING HABITS 23 A. GLOBAL 24 B. NORTH AMERICA 24 11. HOW DO CONSUMERS DEFINE QUALITY? 26 111. CONSUMER PERCEPTIONS OFFRESH PRODUCE QUALITY 27 A. INTRINSIC QUALITY CUES: THE INFLUENCE OF APPEARANCE 28 B. EXPERIENTIAL QUALITY ATTRIBUTES: TASTE, TEXEURE AND PERCEPTIONS OF FRESHNESS 28 CONTENTS C. CREDENCE QUALITY ATTRIBUTES: PERCEPTIONS OF AGRICULTURAL PRACTICES 30 IV. PERSONAL AND SITUATIONAL VARIABLES THAT INFLUENCE FRESH PRODUCE EATING HABITS 31 A. ACCESSIBILITY, PRICE AND INCOME 31 B. AGE AND GENDER 32 V. CONCLUDING COMMENTS 35 BIBLIOGRAPHY 37 4 TESTING AND MEASURING CONSUMER ACCEPTANCE 43 I. INTRODUCTION 43 11. EXPERIENCE AND CREDENCE ATTRIBUTES 44 111. ACCEPTANCE 45 IV. QUALITATIVE TESTS 46 V. QUANTITATIVE TESTS 46 VI. TESTING PREFERENCE 46 VII. TESTING ACCEPTANCE 47 VIII. SCALES 48 IX. EXTRACTING INFORMATION 49 X. TEST SITES 49 XI. CONSUMER SEGMENTS 50 XII. THE NECESSITY FOR ACCEPTANCE TESTING 51 BIBLIOGRAPHY 52 5 NUTRITIONAL QUALITY OF FRUITS AND VEGETABLES 57 I. INTRODUCTION 58 11. TRADITIONAL COMPONENTS 58 A. WATER 58 B. ORGANIC ACIDS 58 C. PROTEINS 59 D. LIPIDS AND FATTY ACIDS 59 E. METABOLIZABLE CARBOHYDRATES 61 F. DIETARY FIBER 61 G. VITAMINS 65 *111. ANTIOXIDANTS IN FRUITS AND VEGETABLES 69 A. OXIDATIVE DAMAGE AND ANTIOXIDANTS 69 B. ASCORBIC ACID 70 C. CAROTENOIDS 71 D. TOCOPHEROLS AND TOCOTRIENOLS 71 E. PHENOLIC COMPOUNDS 71 F. FACTORS AFFECTING THE LEVELS OF ANTIOXIDANTS IN FRUITS AND VEGETABLES 74 IV. FRUITS AND VEGETABLES AS DIRECT SOURCES OF MINERALS 78 A. GENERAL CONSIDERATIONS OFSELECTED MINERALS 81 B. FACTCRS INFLUENCING MINERAL CONTENT OFFRUITS AND VEGETABLES 86 C. EFFECTOFMINERALS ON FRULT AND VEGETABLE QUALITY AND CONSUMER ACCEPTANCE 90 BIBLIOGRAPHY 93 6 VALUE CHAIN MANAGEMENT AND POSTHARVEST HANDLING: PARTNERS IN COMPETITIVENESS 107 I. INTRODUCTION 107 A. FIRMS, COMPETITIVENESS AND SUPPLY CHAINS 107 B. SUPPLY CHAIN MANAGEMENT 108 11. VALUE CHAIN MANAGEMENT 110 A. THE CONCEPT OF VALUE 110 B. SOURCES AND DRIVERS OF VALUE 110 C. VALUE ORIENTATION IN FRESH PRODUCE CHAINS 111 111. VALUE CHAIN MANAGEMENT AND POSTHARVEST SYSTEMS 116 A. THE CHANGING ENVIRONMENT OFVALUE CHAIN MANAGEMENT IN THE FOOD INDUSTRY 116 B. VALUE CHAIN MANAGEMENT AS A SETTING FOR POSTHARVEST HORTICULTURE 119 C. POSTHARVEST HORTICULTURE AS A VALUE CREATION DOMAIN 122 IV. THE FUTURE 125 BIBLIOGRAPHY 126 7 A FUNCTIONAL EVALUATION OF BUSINESS MODELS IN FRESH PRODUCE IN THE UNITED STATES 129 I. A FUNCTIONAL EVALUATION OFBUSINESS MODELS OFFRESH PRODUCE IN THE UNITED STATES 130 11. PHYSICAL FUNCTIONS 130 A. MANUFACTURING, PROCESSING AND PACKAGING 130 B. TRANSPORTATION 132 C. STORAGE 133 111. EXCHANGEFUNCTIONS 134 A. BUYINGAND SELLING 134 B. PRICE DETERMINATION 134 C. RISKBEARING 136 IV. FACILITATING FUNCTIONS 136 A. . STANDARDIZATION AND GRADING 136 B. FINANCING 137 C. MARKET INTELLIGENCE 137 D. COMMUNICATION, ADVERTISING, PROMOTION AND PUBLIC RELATIONS 138 V. MARKET PARTICIPANTS AND THEIR FUNCTIONS 139 A. GROWERS 139 B. PACKERS 140 C. SHIPPERS 141 D. RETAILERS 142 E. FOOD SERVICE OPERATORS 144 VI. STRUCTURAL ISSUES IMPACTING MARKET FUNCTIONS 145 A. INDUSTRY STRUCTURE 145 B. A FUNCTIONING MARKET 146 C. CHARACTERISTICS OF AGRICULTURAL GOODS AND SERVICES 147 D. COMPETING LAND USE ISSUES 147 E. FARMERS' RNARKETS 148 F. LABOR ISSUES 148 G. SUSTAINABILITY AND THE PRODUCE SUPPLY CHAIN 149 CONTENTS VII CONTENTS VII. CONCLUDINGREMARKS 149 BIBLIOGRAPHY 150 8 QUALITY MANAGEMENT: AN INDUSTRIAL APPROACH TO PRODUCE HANDLING 1S3 I. INTRODUCTION 154 11. GLOBAL ISSUES IMPACTING QUALITY MANAGEMENT IN PRODUCE HANDLING 156 A. DYNAMIC AND INTERCONNECTED SUPPLY CHAINS 156 B. CHANGING MARKET REQUIREMENTS 157 C. DEMAND FOR HEALTHFUL AND CONVENIENT FRESH PRODUCE 158 D. ETHICAL COMMERCE AND ETHICAL CONSUMERISM 159 E. CONTRACT FARMING AND MULTIPLE SOURCING 159 111. MEANING, PERSPECTIVES AND ORIENTATIONS OF QUALIRY 160 A. WHAT IS QUALITY? 160 B. PERSPECTIVE AND ORIENTATIONS OF QUALITY 161 C. PRODUCT QUALITY ATTRIBUTES 163 D. PRODUCT QUALITY STANDARDS 164 IV. APPROACHES TO QUALITY MANAGEMENT 165 A. THE NEED FOR AN INDUSTRIAL APPROACH 165 B. QUALITY INSPECTION 166 C. QUALITY CONTROL (QC) 167 D. QUALITY ASSURANCE (QA) 173 E. QUALITY IMPROVEMENT (QJ) 181 V. QUALITY MANAGEMENT SYSTEMS AND REGIMES 182 A. MEANING AND RATIONALE 182 B. GOOD HYGIENE PRACTICES (GHPS) 183 C. GOOD AGRICULTURAL PRACTICES (GAPS) 184 D. ISO STANDARD FOR QUALITY MANAGEMENT SYSTEM (ISO 9000 SERIES) 186 E. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) 189 F. TOTAL QUALITY MANAGEMENT (TQM) 194 VI. CURRENT AND FUTURE PROSPECTS FOR PRODUCE QUALITY MANAGEMENT 197 BIBLIOGRAPHY 198 9 POSTHARVEST REGULATION AND QUALITY STANDARDS ON FRESH PRODUCE 20S I. SETTING THE TASK 205 11. REGULATION MODIFIES SUPPLY CHAIN BEHAVIOR 206 A. "SUPRA-REGULATIONS" 206 111. THE GOALS OF REGULATION DIRECTED AT THE HORTICULTURAL SECTOR 210 IV. LEVELS AND EXAMPLES OFREGULATION 211 V. INTERNATIONAL TRADE REGULATION 213 A. THE WORLD TRADE ORGANIZATION (WTO) 213 B. INTERNATIONAL BILATERAL TRADE AGREEMENTS 215 VI. A LANGUAGE FOR REGULATION 215 A. CODEX 216 B. THE ORGANISATION FOR ECONOMIC CO-OPERATION AND DEVELOPMENT (OECD) 218 C. THE UNITED NATIONS ECONOMIC COMMISSION FOR EUROPE (UNECE) 218 D. NATIONAL STANDARDS 219 VII. REGULATION WITHIN A SUPPLY CHAIN 221 VIII. ON THE REGULATION OFEATING QUALITY 225 IX. A CASE STUDY: TECHNOLOGY ADOPTION AND REGULATION OFFRUITTSS 238 X. REGULATORY ISSUES FOR THE FUTURE? 241 ACKNOWLEDGEMENTS 242 REFERENCES 242 10 FRESH-CUT PRODUCE QUALITY: IMPLICATIONS FOR A SYSTEMS APPROACH 247 I. INTRODUCTION 247 A. CONSUMERTRENDS AND THE FRESH-CUT MARKET 249 B. FOOD SAFETY RISKS IN THE FRESH-CUT CHAIN 251 11. CULTIVATION MANAGEMENT FOR THE FRESH-CUT INDUSTRY 252 A. RAW MATERIAL QUALITY FOR THE FRESH-CUT INDUSTRY 252 B. CULTIVARS 253 C. GROWING CONDITIONS 255 D. RAW MATERIAL PRODUCTION 256 E. RAW MATERIAL HARVEST AND HANDLING 259 111. PROCESSING MANAGEMENT FOR THE FRESH-CUT CHAIN 262 A. THE POSTHARVEST QUALITY OFFRESH-CUT PRODUCE 262 B. CUTTING 262 C. WASHING SYSTEMS 266 D. DRYINGSYSTEMS 269 E. PACKAGING 270 F. STORAGE TEMPERATURE AND COLD CHAIN 273 IV. CONCLUDING REMARKS 275 ACKNOWLEDGEMENTS 275 BIBLIOGRAPHY 275 11 LOGISTICS AND POSTHARVEST HANDLING OF LOCALLYGROWN PRODUCE 283 I. INTRODUCTION 284 A. CONSU MER ARID FARMER AWARENESS OF LOCALLY-GROWN PRODUCE QUALITY ATTRIBUTES 284 11. POTENTIAL BENEFITS 285 111. BARRIERSTO EXPANSION ." 289 IV. DISTRIBUTION SYSTEMS 290 A. FARMERS' MARKETS 290 B. COMMUNITYSUPPORTED AGRICULTURE 292 C. FOOD SERVICE 292 D. RESTAURANTS 294 E. SUPERMARKETS 295 F. LOCAL FRESH FRUIT AND VEGETABLE (FFV) DISTRIBUTION IN DEVELOPING COUNTRIES 295 G. PROTECTION AND REGULATION OFUNIQUE LOCALLY PRODUCED FOODS AND VEGETABLES 296 V. POSTHARVEST HANDLING 297 A. HARVESTING 299 B. PRE-COOLING 299 C. SORTING AND GRADING 300 D. PACKAGING AND PACKING 300 E. FIELD PACKAGING 301 F. STORAGE AND TRANSPORT 302 CONTENTS IX X CONTENTS VI. LOGISTICS 303 A. PRODUCT QUALITY AND AVAILABILITY 304 B. TRACEABILITY AND FOOD SAFETY 306 C. PROCESSING, PACKAGING AND LABELING 307 D. CUSTOMER SERVICE 308 E. INFORMATION FLOW 309 F. LOCATION 310 G. DISTRIBUTION AND SCHEDULE 312 H. PRICING AND COSTS 314 I. PROMOTION 315 J. POLICIES AND REGULATIONS 317 K. PRODUCER ABILITIES AND WILLINGNESS 318 L. LOGISTIC PLAN MONITORING 318 VII. SYSTEMS APPROACH WITH SIRNULATION MODELS TO IMPROVE THE LOGISTICS OF LOCALLY-GROWN PRODUCE 319 REFERENCES 320 12 TRACEABILITY IN POSTHARVEST SYSTEMS 333 I. LNTRODUCTION 333 A. DRIVERS OFTRACEABILITY 334 B. DEFINITIONS OFTRACEABILITY 337 11. THEORY OFTRACEABILITY IN POSTHARVEST SYSTEMS 338 A. IDENTIFIABLE UNITS 338 B. TRACEABILITY IS NOT ABSOLUTE 339 C. PRECISION OFTRACEABILITY 340 D. TRACKING 340 E. TRACING 341 F. TOLERANCES AND PURITY 341 111. COMPONENTS OFTRACEABILITY SYSTEMS 342 A. IDENTIFICATION TECHNOLOGIES 342 B. INFORMATION SYSTEMS 343 IV. EXTENDED USES OFTRACEABILITYSYSTEMS 344 A. GROWER FEEDBACK TOOLS 345 B. COOL CHAIN QUALITY MANAGEMENT 346 V. CONCLUSIONS 347 BIBLIOGRAPHY 347 13 MICROBIAL QUALITY AND SAFETY OF FRESH PRODUCE 351 I. INTRODUCTION 352 11. FACTORS AFFECTING MICROBIAL QUALITY 352 A. MICROBIAL GROWTH 353 B. TEMPERATURE 353 C. HYDROGEN ION CONCENTRATION (PH) 354 D. MOISTURE CONTENT 354 E. ATMOSPHERE 355 F. TIME 356 G. NUTRIENTS 356 H. COMPETING FLORA 356 I. PLANT DEFENSE MECHANISMS 357 111. MICROORGANISMS INVOLVED IN SPOILAGE 358 A. BACKGROUND 358 B. MICROBIAL COLONIZATION 359 C. COMMON MICROBIAL QUALITY PARAMETERS 359 D. TYPE OF SPOILAGE MICROORGANISMS 361 IV. MICROBIAL HAZARDS ASSOCIATED WITH FRESH PRODUCE 364 A. BACKGROUND 364 B. HUMAN PATHOGENS INVOLVED IN OUTBREAKS RELATED TO FRESH PRODUCE 365 C. INTERACTIONS OF ENTERIC PATHOGENS WITH FRESH PRODUCE 368 D. HUMAN PATHOGENS IN ORGANICALLY-GROWN CROPS 370 E. POTENTIAL ENTRY OF HUMAN PATHOGENS INTO PLANTS 371 F. LIMITATION OF COMMON DISINFECTANTS IN REMOVING HUMAN PATHOGENS FROM FRESH PRODUCE 372 V. POSTHARVEST TREATMENTS TO MAINTAIN MICROBIAL QUALITY 374 A. MODIFIED ATMOSPHERE PACKAGING (MAP), CONTROLLED ATMOSPHERE (CA) AND ACTIVE PACKAGING 374 B. WASHING, SANITIZING TREATRNENTS 376 C. WARM AND HOT WATER TREATMENTS 378 D. OZONE , , 380 E. PHOTOCHERNICAL TREATMENT. 381 F. IRRADIATION 382 VI. FUTURE PERSPECTIVES 383 BIBLIOGRAPHY , 384 14 SORTING FOR DEFECTS AND VISUAL QUALITY ATTRIBUTES 399 I. BACKGROUND , 400 A. REASONS FOR SORTING 400 B. SORTING TERMINOLOGY 401 C. MANUAL SORTING EQUIPMENT 401 D. VISUAL PERCEPTION 401 E. AUTOMATED SORTING 402 11. DESIGN AND OPERATION OFMANUAL SORTING EQUIPMENT 403 A. SIZE OFTABLE 405 B. TRANSLATION SPEED 405 C. PRODUCT LOADING 405 D. ROTATIONAL SPEED 405 E. SORTER POSITION 406 F. LIGHTING , , 406 G. LOCATION OF REJECT CHUTES AND CONVEYORS 407 H. DEFECT TYPES , 407 111. ANALYSIS OF SORTING OPERATIONS 407 A. SORTING PERFORMANCE 408 B. EMPIRICAL MODELS 409 C. SIGNAL DETECTION THEORY 410 IV. ECONOMICS OF SORTING OPERATIONS 415 V. SUMMARY 418 BIBLIOGRAPHY 418 CONTENTS XI CONTENTS 15 NON-DESTRUCTIVE EVALUATION: DETECTION OF EXTERNAL AND INTERNAL ATTRIBUTES FREQUENTLYASSOCIATED WITH QUALITY AND DAMAGE 421 I. INTRODUCTION 422 11. EXTERNAL APPEARANCE 422 A. COLOR 422 B. BLEMISHES 423 111. INTERNAL DEFECTS 423 A. MAGNETIC RESONANCE IMAGING 424 B. X-RAY COMPUTED TOMOGRAPHY 424 JV. FIRMNESS 426 A. IMPACT ANALYSIS 427 B. ACOUSTIC IMPULSE RESPONSE MEASUREMENTS 427 V. TASTE COMPONENTS 429 A. NEAR-INFRARED SPECTROSCOPY 429 B. MULTI- AND HYPERSPECTRAL IMAGING SYSTEMS 431 C. SPATIALLY AND TIRNE-RESOLVED SPECTROSCOPY 431 VI. AROMA 432 A. HEADSPACE FINGERPRINTING MASS SPECTROMETRY (HFMS) 432 B. ELECTRONIC NOSES 433 VII. CONCLUSIONS 434 ACKNOWLEDGEMENTS 434 BIBLIOGRAPHY " 434 16 STRESS PHYSIOLOGY AND LATENT DAMAGE 443 I. INTRODUCTION 443 11. TYPES OFPOSTHARVEST STRESS 444 A. ABIOTIC STRESS 444 B. BIOTIESTRESS 454 111. IMPLICATIONS FOR QUALITY MANAGEMENT 456 BIBLIOGRAPHY 457 17 MEASURING QUALITY AND MATURITY 461 I. QUALITY AND ACCEPTABILITY 461 11. COMMODITY-SPECIFIC QUALITY ATTRIBUTES 462 111. SAMPIE COLLECTION AND PREPARATION 464 IV. MATURITY 465 V. MEASURING QUALITY , 466 A. VISUAL EVALUATION 466 B. COLOR , 469 C. TEXTURE 470 D. FLAVOR 471 E. NUTRIENTS 472 VI. SENSORY EVALUATION TECHNIQUES 473 A. TYPES OF SENSORY TESTS 473 B. SAMPIE PREPARATION AND PRESENTATION 474 C. EVALUATING PURCHASE AND CONSUMPTION ATTRIBUTES 476 D. CORRELATING SENSORY AND PHYSICO-CHERNICAL RESULTS 476 VII. QUALITY IN A SYSTEMS CONTEXT 477 BIBLIOGRAPHY 477 18 MODELING QUALITY ATTRIBUTES AND QUALITY RELATED PRODUCT PROPERTIES 483 I. INTRODUCTION 483 11. WHAT IS QUALITY? 484 A. ATTRIBUTES VERSUS PROPERTIES 486 B. ASSIGNED QUALITY VERSUS ACCEPTANCE 487 111. SYSTEMS APPROACH IN MODELING 489 A. PROCESS ORIENTED MODELING VERSUS STATISTICAL MODELS 489 B. AREA OF DEDICATION 491 IV. EXAMPLES OF MODELING 491 A. MODELS FOR STORAGE 492 B. MODELS FOR BATCHES 498 C. MODELS FOR GROWTH 505 D. MODELS FOR GLOBALIZATION 506 V. CONCLUSIONS AND FUTURE DEVELOPMENTS 507 BIBLIOGRAPHY 508 19 REFRIGERATION OF FRESH PRODUCE FROM FIELD TO HOME: REFRIGERATION SYSTEMS AND LOGISTICS 513 I. INTRODUCTION 513 A. THE SUPPLY CHAIN SYSTEM 514 B. IMPORTANT FACTORS TO CONSIDER 515 11. LOGISTICS SUPPLY 516 A. PROTOCOLS FOR DOMESTIC, SEA AND AIR FREIGHT. 516 B. TRACEABILITY, BARCODE AND LABELING 517 C. PRODUCT TEMPERATURE AND MOISTURE MONITORING 518 111. REFRIGERATION SYSTEMS AND REFRIGERANT TYPES 525 A. SYSTEMS FOR FIELD CHILLINGAT PROCESSING AND PACKING LOCATIONS 526 B. SYSTEMS FOR LAND TRUCKING, AIR FREIGHT AND SEA FREIGHT TRANSPORTATION 528 C. SYSTEMS FOR PRODUCE AT GROCERY STORES AND DISPLAY CASES 530 D. HOME REFRIGERATORS 531 E. THE COOLING CHAIN SUMMARY 531 IV. STORAGE AND PACKAGING 531 V. DEVELOPING TRENDS 533 REFERENCES 535 20 POSTHARVEST HANDLING UNDER EXTREME WEATHER CONDITIONS 539 I. INTRODUCTION 539 11. POSTHARVEST HANDLING IN THE TROPICS 540 111. POSTHARVEST HANDLING IN THE DESERT 541 IV. EFFECT OF DRASTIC CHANGES OCCURRING DURING POSTHARVEST HANDLING 544 A. OTHER IMPORTANT EXTREME ENVIRONMENTAL CONDITIONS 548 V. FINAL REMARKS 551 BIBLIOGRAPHY 552 21 ADVANCED TECHNOLOGIES AND INTEGRATED APPROACHES TO INVESTIGATE THE MOLECULAR BASIS OF FRESH PRODUCE QUALITY 561 I. INTRODUCTION 561 11. ANALYSIS OFTHE TRANSCRIPTOME 564 CONTENTS XIII XIV CONTENTS 111. OTHER "OMICS" TECHNOLOGIES 569 A. PROTEOMICS 569 B. METABOLEMIES 571 IV. TOWARDS GENOMICS NETWORKS AND GLOBAL PROFILING ANALYSIS IN HORTICULTURAL PRODUCE 573 REFERENCES 574 22 CHALLENGES IN POSTHARVEST HANDLING 583 I. POSTHARVEST HANDLING 583 11. THE NEED FOR SPEED 585 111. THE SYSTERNS APPROACH FORCES INTERDISCIPLINARY APPROACH 586 IV. THE FUTURE: SCIENCE VERSUS EMOTIONS 586 BIBLIOGRAPHY 588 GLOSSARY 589 INDEX 593 SERIES LIST 61 3
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spellingShingle	Postharvest handling a systems approach Nachernteverfahren (DE-588)4226376-1 gnd
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title	Postharvest handling a systems approach
title_auth	Postharvest handling a systems approach
title_exact_search	Postharvest handling a systems approach
title_full	Postharvest handling a systems approach ed. by Wojciech J. Florkowski ...
title_fullStr	Postharvest handling a systems approach ed. by Wojciech J. Florkowski ...
title_full_unstemmed	Postharvest handling a systems approach ed. by Wojciech J. Florkowski ...
title_short	Postharvest handling
title_sort	postharvest handling a systems approach
title_sub	a systems approach
topic	Nachernteverfahren (DE-588)4226376-1 gnd
topic_facet	Nachernteverfahren Aufsatzsammlung
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020478885&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT florkowskiwojciechj postharvesthandlingasystemsapproach

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MARC

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