Freezing Effects on Food Quality

1st Edition

Jeremiah

CRC Press
Published February 6, 1996
Reference - 432 Pages
ISBN 9780824793500 - CAT# DK5115
Series: Food Science and Technology

For Instructors Request Inspection Copy

was $350.00

USD$280.00

SAVE ~$70.00

Add to Wish List
FREE Standard Shipping!

Summary

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.

Instructors

We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title