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Quality in Frozen Food
Author: Marilyn C. Erickson
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 495
ISBN-13: 1461559758
DOWNLOAD EBOOK →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.
Bibliography of Frozen Foods
Author: Herbert Park Stutts
Publisher:
Published: 1961
Total Pages: 212
ISBN-13:
DOWNLOAD EBOOK →This bibliography contains selected references on marketing and processing of frozen foods. It includes publications written in English or accompanied by English summaries. Foreign language publications without English abstracts or summaries are omitted.
Quality and Stability of Frozen Foods
Author: Wallace B. Van Arsdel
Publisher: John Wiley & Sons
Published: 1969
Total Pages: 402
ISBN-13:
DOWNLOAD EBOOK →Marketing Frozen Foods--
Author: United States. Department of Agriculture. Production and Marketing Administration. Marketing Facilities Branch
Publisher:
Published: 1949
Total Pages: 182
ISBN-13:
DOWNLOAD EBOOK →Consumer Practices in the Handling and Storing of Commercially Frozen Foods
Quick Frozen Foods
Frozen Food
Marketing Frozen Foods
Managing Frozen Foods
Author: C J Kennedy
Publisher: Woodhead Publishing
Published: 2000-06-27
Total Pages: 308
ISBN-13: 9781855734128
DOWNLOAD EBOOK →An overview of frozen food technology and processes of the supply chain from the farm to the freezer of the consumer. Specialists in each field cover the particular concerns involved in freezing fruit, vegetables, meat, and fish.
