Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.
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Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.
Imprint | Crc Press |
Country of origin | United States |
Release date | March 2004 |
Availability | Expected to ship within 12 - 17 working days |
First published | 2004 |
Contributors | H. Douglas Goff |
Editors | Y H Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip |
Dimensions | 254 x 178 x 39mm (L x W x T) |
Format | Hardcover |
Pages | 1293 |
Edition | New |
ISBN-13 | 978-0-8247-4712-1 |
Barcode | 9780824747121 |
Categories | |
LSN | 0-8247-4712-7 |