Freezing Effects on Food Quality
by
Jeremiah
Book Details
Format
Hardback or Cased Book
Book Series
Food Science and Technology
ISBN-10
0824793501
ISBN-13
9780824793500
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
US
Country of Publication
GB
Publication Date
Feb 6th, 1996
Print length
534 Pages
Weight
862 grams
Product Classification:
Food & beverage technology
Ksh 62,100.00
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Presents an overview of knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. This book delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods.
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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