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By
Yen-Con Hung (editor) and
Marilyn C. Erickson (editor)
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Chapman & Hall
Publication date
July 1, 1997
Pages
484
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780412070419
ISBN-10
0412070413
Dimensions
1.25 by 6.50 by 9.50 in.
Weight
2.10 lbs.
Original list price
$259.00
Other format details
sci/tech
Summaries and Reviews
(view table of contents)
Amazon.com description: Product Description: 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.
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.
Editions
Hardcover
The price comparison is for this edition
from Chapman & Hall (July 1, 1997)
9780412070419 | details & prices | 484 pages | 6.50 × 9.50 × 1.25 in. | 2.10 lbs | List price $259.00
About: This book presents a comprehensive, integrated view of quality in frozen foods.
About: This book presents a comprehensive, integrated view of quality in frozen foods.
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