Hardback (06 Feb 1996)
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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.
| ISBN: | 9780824793500 |
| Publisher: | CRC Press |
| Imprint: | CRC Press |
| Pub date: | 06 Feb 1996 |
| DEWEY: | 664.02853 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 520 |
| Weight: | 862g |
| Height: | 279mm |
| Width: | 216mm |
| Spine width: | 30mm |
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