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.
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