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1293 sidor
2004

Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.

Författare: Y H Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K D Murrell, Wai-Kit Nip
Illustratör: black & white illustrations 1
Format: Inbunden
ISBN: 9780824747121
Språk: Engelska
Antal sidor: 1293
Utgivningsdatum: 2004-03-01
Förlag: CRC Press Inc