Frozen Food Technology / Edition 1

Frozen Food Technology / Edition 1

by C.P. Mallett
     
 

ISBN-10: 0751400726

ISBN-13: 9780751400724

Pub. Date: 02/29/1992

Publisher: Springer US

Contents: Basic Physical Phenomena in the Freezing and Thawing of Animal and Plant Tissue * Freezing Techniques * Packaging of Frozen Foods * Product Safety From Factory to Consumer * Nutritional Aspects of Frozen Foods * Developing Products For the Market * Freezing of Meat and Poultry and Derived Products * Fish and Shellfish * Frozen Vegetables and Fruit *…  See more details below

Overview

Contents: Basic Physical Phenomena in the Freezing and Thawing of Animal and Plant Tissue * Freezing Techniques * Packaging of Frozen Foods * Product Safety From Factory to Consumer * Nutritional Aspects of Frozen Foods * Developing Products For the Market * Freezing of Meat and Poultry and Derived Products * Fish and Shellfish * Frozen Vegetables and Fruit * Freezing of Assembled Products: Meals and Snacks * Freezing of Cereals and Bakery Products * References * Index'

Product Details

ISBN-13:
9780751400724
Publisher:
Springer US
Publication date:
02/29/1992
Edition description:
1992
Pages:
368
Product dimensions:
6.10(w) x 9.25(h) x 0.36(d)

Related Subjects

Table of Contents

Basic Physical Phenomena In The Freezing And Thawing Of Animal And Plant Tissue. Freezing Techniques. Packaging of Frozen Foods. Product Safety From Factory to Consumer. Nutritional Aspects of Frozen Foods. Developing Products For the Market. Freezing of Meat and Poultry and Derived Products. Fish and Shellfish. Frozen Vegetables and Fruit. Freezing of Assembled Products: Meals and Snacks. Freezing of Cereals and Bakery Products. References. Index

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