Quality in Frozen Food (Hardcover, 1997 ed.)

Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.

General

Imprint:	Chapman and Hall
Country of origin:	United Kingdom
Release date:	November 1997
First published:	1997
Authors:	Marilyn C. Erickson • Yen-Con Hung
Dimensions:	235 x 155 x 28mm (L x W x T)
Format:	Hardcover
Pages:	484
Edition:	1997 ed.
ISBN-13:	978-0-412-07041-9
Categories:	Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-412-07041-3
Barcode:	9780412070419

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