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Freezing Effects on Food Quality
part of the Food Science and Technology series
- Binding:
- Hardback
- Pages:
- 534
- Published:
- February 6, 1996
- Dimensions:
- 152x229x30 mm.
- Weight:
- 862 g.
Delivery:
2-3 weeks
Expected delivery: June 7, 2024
Description of Freezing Effects on Food Quality
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.
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