ENGLISH

Freezing Effects on Food Quality

By Jeremiah , Lester E

Book information

Publisher
Routledge;CRC
Year
2019
ISBN
9781351447089, 1351447084
Language
english
Format
PDF
Filesize
184 MB (192530712 bytes)
Series
Food science and technology (Academic Press)
Pages
535\535
Time added
2019-09-25 00:05:15

Description

Content: Cover Half Title Title Page Copyright Page Preface Table of Contents Preface Contributors 1: Fundamental Aspects of the Freezing Process I: MUSCLE FOOD PRODUCTS 2: Red Meats 3: Poultry and Poultry Products 4: Fish and Seafood 5: Cured and Processed Meats II: FRUITS AND VEGETABLES 6: Fruits 7: Vegetables III: DAIRY AND EGG PRODUCfS 8: Freezing of Dairy Products 9: Effects of Freezing, Frozen Storage, and Thawing on Eggs and Egg Products IV: CEREALS AND BAKED PRODUCTS 10: Effects of Freezing, Frozen Storage, and Thawing on Dough and Baked Goods Index

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