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Quality in Frozen Food Capa dura - 1997 - 1997th Edição
por Marilyn C. Erickson; Yen-Con Hung
Primeira linha
Freezing has long been established as an excellent method of preserving high quality in foods.
Descrição da contracapa
Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.
Detalhes
- Título Quality in Frozen Food
- Autor Marilyn C. Erickson; Yen-Con Hung
- Encadernação Capa dura
- Número da edição 1997th
- Edição 1997
- Páginas 484
- Volumes 1
- Idioma ENG
- Editorial Springer, New York
- Data de publicação 1997-11-30
- ISBN 9780412070419 / 0412070413
- Peso 2.15 libras (0.98 kg)
- Dimensão 9.28 x 6.21 x 1.38 in. (23.57 x 15.77 x 3.51 cm)
- Library of Congress subjects Frozen foods
- Número da Biblioteca do Congresso dos Estados Unidos 97010083
- Dewey Decimal Code 664.028
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