Handbook of Frozen Foods
Y. H. Hui · Isabel Guerrero Legarretta · Miang Hoong Lim · K.D. Murrell · Wai-Kit Nip
Mar 2004 · Food science and technology Book 133 · CRC Press
5.0star
2 reviews
Ebook
1293
Pages
About this ebook
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.
Ratings and reviews
5.0
2 reviews
A Google user
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This is an excellent resource for me. I found an answer from this book during a recent cluster of food poisoning investigation. Thanks.
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