Freezing Effects on Food Quality (Food Science And Technology Ser. #72)
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- Synopsis
- 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.
- Copyright:
- 1996
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 432 Pages
- ISBN-13:
- 9781351447072
- Related ISBNs:
- 9780367401405, 9780824793500, 9780203755495
- Publisher:
- CRC Press
- Date of Addition:
- 07/13/23
- Copyrighted By:
- Taylor & Francis Group, LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine, Health, Mind and Body, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
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