Freezing Effects on Food Quality (Food Science and Technology)
Language: English
Published by CRC Press, 2019
- Softcover
- New
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Softcover
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pp. 432.
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- Title
- Freezing Effects on Food Quality (Food Science and Technology)
- Author
- Jeremiah, Lester E.
- Publisher
- CRC Press
- Publication year
- 2019
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0367401401
- ISBN 13
- 9780367401405
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.
"Synopsis" may belong to another edition of this title.
About the Author
Jeremiah,
"About the title" may belong to another edition of this title.
Biblios
frankfurt am main, hessen, Germany
4-star seller
AbeBooks seller since September 10, 2024
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