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|a Elaboración de frutas y hortalizas /
|c basado en el trabajo de Marco R. Meyer ; con la colaboración de G. Solís Carbajal [y otros].
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|a México :
|b Editorial Trillas,
|c 1989.
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|a Materias primas -- Recepción y almacenamiento -- Métodos de conservación empleados en la elaboración -- Enlatados -- Jugos y néctares --Productos concentrados -- Productos congelados -- Productos deshidratados. -- Mermeladas y confituras --Pastas de frutas -- Jaleas -- Fruta confitada -- Productos fermentados -- Hortalizas en escabeche -- Fruta conservada con bixónido de azufre --Salsas
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