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Freezing Effects on Food Quality
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Freezing Effects on Food Quality

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.
Forfatter
Jeremiah
ISBN
9780367401405
Språk
Engelsk
Vekt
453 gram
Utgivelsesdato
19.9.2019
Forlag
CRC Press
Antall sider
432