Freezing Effects on Food Quality - Food Science and Technology - Jeremiah - Books - Taylor & Francis Ltd - 9780367401405 - September 19, 2019
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Jeremiah
Freezing Effects on Food Quality - Food Science and Technology 1st edition

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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.

432 pages

Media Books     Paperback Book   (Book with soft cover and glued back)
Released September 19, 2019
ISBN13 9780367401405
Publishers Taylor & Francis Ltd
Pages 432
Dimensions 150 × 220 × 10 mm   ·   453 g
Language English  
Editor Jeremiah, Lester E.

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