Freezing Effects on Food Quality Hardback
by Jeremiah
Part of the Food Science and Technology series
Hardback
- Information
Description
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs.
It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods.
The fundamental concepts upon which food-freezing technologies are based, are reviewed.
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- Format:Hardback
- Pages:534 pages
- Publisher:Taylor & Francis Inc
- Publication Date:06/02/1996
- Category:
- ISBN:9780824793500
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Information
-
Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:534 pages
- Publisher:Taylor & Francis Inc
- Publication Date:06/02/1996
- Category:
- ISBN:9780824793500
