Freezing Effects on Food Quality: 72 (Food Science and Technology) - Hardcover

Jeremiah, Lester E.

Hardcover

ISBN 10: 0824793501 ISBN 13: 9780824793500

Verlag: CRC Press, 1996

Über diesen Titel

Críticas:

." . .the heavy use of references throughout. . ..supplement a comprehensive summary of the available literature in a book intended to be of primary use to research workers and tertiary students. One remarkable features is its index: nowadays, the index often receives scant attention from editors but this publication. . .boast[s] a 120-page index which will prove helpful to both frequent and occasional readers." ---Food Australia

Reseña del editor:

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.

Über diese Auflage

• Verlag: CRC Press
• Erscheinungsdatum: 1996
• ISBN 10: 0824793501
• ISBN 13: 9780824793500
• Einband: Tapa dura
• Auflage: 1
• Anzahl der Seiten: 534