Quality in Frozen Food

Quality in Frozen Food

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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 cryogeni...

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Bibliographic Details
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.
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MARC

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041 0 # |a eng 
090 0 0 |a TP372.3  |b .Q35 1997 
245 1 1 |a Quality in Frozen Food  |c EDITED by Marilyn C. Erickson, Center of Food Safety and Quality Enhancement Department of Food Science & Technology University of Georgia; Yen-Con Hung, Center of Food Safety and Quality Enhancement Department of Food Science & Technology University of Georgia 
264 # 1 |a New York  |b CHAPMAN & HALL  |c 1997 
264 # 4 |c ©1997 
300 # # |a xxi, 484 pages  |b illustrations  |c 23 cm 
336 # # |a text  |2 rdacontent 
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338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a 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). 
650 # 0 |a Frozen foods 
700 1 # |a Erickson, Marilyn C.  |e edited 
700 1 # |a Hung, Yen-Con  |e edited 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=203106 
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