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This book presents a comprehensive, integrated view of quality in
frozen foods. It addresses quality from a number of perspectives:
technological (mechanical and cryogenic methods of freezing);
categorical (classification of quality loss); analytical
(measurement of quality); theoretical (model building); applied
(preventative treatments), and administrative (policy). The book
focuses on the principles of freezing and the concepts of quality,
and is therefore applicable to research and development of all
types of products. Features include: technological and fundamental
features of freezing; types of deterioration that occur in frozen
foods; treatment to minimize quality losses during freezing and
storage; methods to assess quality losses; strategies that impact a
frozen product's quality and ultimate consumer acceptance.
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.
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