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Language: en
Pages: 402
Pages: 402
Type: BOOK - Published: 1969 - Publisher: John Wiley & Sons
Language: en
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Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical an
Language: en
Pages: 303
Pages: 303
Type: BOOK - Published: 2000-06-27 - Publisher: Elsevier
The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low qua
Language: en
Pages: 576
Pages: 576
Type: BOOK - Published: 1997-12-29 - Publisher: CRC Press
Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach,
Language: en
Pages: 762
Pages: 762
Type: BOOK - Published: 2004-03-29 - Publisher: CRC Press
Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and saf