browse books libro seleccionado página de índice

Freezing Effects on Food Quality


ISBN10: 824793501
ISBN13: 9780824793500

Publisher: CRC Press

Price: $229.95
Pages: 432
Publish date: junio 1996

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.

página de índice