ISBN-10:
0751400726
ISBN-13:
9780751400724
Pub. Date:
02/29/1992
Publisher:
Springer US
Frozen Food Technology / Edition 1

Frozen Food Technology / Edition 1

by C.P. MallettC.P. Mallett

Hardcover

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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: 339
Product dimensions: 6.10(w) x 9.25(h) x 0.36(d)

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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