In this edition (the first was published in 1976), the nutritional value of juices is more fully covered; the volumes of their consumption in different countries indicate the requirements for their quality. More attention is paid to the theoretical issues of extraction and clarification of juices and modern concentration techniques. New materials on the use of membranes and the production of fruit and vegetable juices, including carbonated ones, are presented. For engineering and technical workers of fruit and vegetable processing enterprises.