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Freezing Effects on Food Quality (Food Science and Technology)

CRC Press
SKU:
9780367401405
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ISBN13:
9780367401405
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This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
  • | Author: Jeremiah
  • | Publisher: Crc Press
  • | Publication Date: Sep 19, 2019
  • | Number of Pages: 432 pages
  • | Language: English
  • | Binding: Paperback
  • | ISBN-10: 0367401401
  • | ISBN-13: 9780367401405
Author:
Jeremiah
Publisher:
Crc Press
Publication Date:
Sep 19, 2019
Number of pages:
432 pages
Language:
English
Binding:
Paperback
ISBN-10:
0367401401
ISBN-13:
9780367401405