Quality in Frozen Food

• Other Authors: Erickson, Marilyn C. (edited), Hung, Yen-Con (edited)
• Format: Book
• Language: English
• Published: New York CHAPMAN & HALL 1997
• Subjects: Frozen foods
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xxi, 484 pages illustrations 23 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 0412070413

Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy).