Freezing Effects on Food Quality - Food Science and Technology - Jeremiah - Books - Taylor & Francis Inc - 9780824793500 - February 6, 1996
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Jeremiah
Freezing Effects on Food Quality - Food Science and Technology 1st edition

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Presents an overview of knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. This book delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods.

432 pages, illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released February 6, 1996
ISBN13 9780824793500
Publishers Taylor & Francis Inc
Pages 534
Dimensions 152 × 229 × 30 mm   ·   862 g
Language English  
Editor Jeremiah, Lester E.

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