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Quality in Frozen Food
Marilyn C. Erickson
(Author)
·
Yen-Con Hung
(Author)
·
Springer
· Paperback
Quality in Frozen Food - Erickson, Marilyn C. ; Yen-Con Hung
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Origin: U.S.A.
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Friday, July 19 and
Friday, July 26.
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Synopsis "Quality in Frozen Food"
This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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