Freezing Effects on Food Quality

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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.

Freezing Effects on Food Quality 1996, Marcel Dekker, New York, NY

ISBN-13: 9780824793500

Hardcover

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