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: | 9780367401405 |
| Publication date: | 19th September 2019 |
| Author: | Jeremiah |
| Publisher: | CRC Press an imprint of Taylor & Francis Ltd |
| Format: | Paperback |
| Pagination: | 432 pages |
| Series: | Food Science and Technology |
| Genres: |
Food and beverage technology |
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.
Freezing Effects on Food Quality features in the following genres: Food and beverage technology
Paperback, Ebook. £63.89, down from the £70.99 cover price. Not Available.
Freezing Effects on Food Quality was written by Jeremiah and published by CRC Press an imprint of Taylor & Francis Ltd
Freezing Effects on Food Quality has 432 pages
Yes it is part of Food Science and Technology series
£63.89, reduced from £70.99. Not Available.