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Freezing Effects on Food Quality

By: Jeremiah, Lester. E.
Material type: materialTypeLabelBookPublisher: USA: Marcel Dekker, Inc., 1996Edition: 1st ed.Description: 520 p.ISBN: 0824793501 (hardcover); 9780824793500 (hardcover).Subject(s): Food--Quality | Frozen Foods | Freezing Effects on Food Quality | Food Science and Human NutritionDDC classification: 664.02853 Jeremiah 20493 1st 1996 Food.Science 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.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.02853 Jeremiah 20494 1st 1996 Food.Science (Browse shelf) Available 20494
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.02853 Jeremiah 20493 1st 1996 Food.Science (Browse shelf) Available 20493
Total holds: 0

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.

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