书目名称 | Quality in Frozen Food | 编辑 | Marilyn C. Erickson,Yen-Con Hung | 视频video | | 图书封面 |  | 描述 | This book presents a comprehensive, integrated view of qualityin frozen foods. It addresses quality from a number of perspectives:technological (mechanical and cryogenic methods of freezing);categorical (classification of quality loss); analytical (measurementof quality); theoretical (model building); applied (preventativetreatments), and administrative (policy). The book focuses on theprinciples of freezing and the concepts of quality, and is thereforeapplicable to research and development of all types of products. .Features include: technological and fundamental features of freezing;types of deterioration that occur in frozen foods; treatment tominimize quality losses during freezing and storage; methods to assessquality losses; strategies that impact a frozen product‘s quality andultimate consumer acceptance. | 出版日期 | Book 1997 | 关键词 | enzymes; food; food industry; food quality; nutrition | 版次 | 1 | doi | https://doi.org/10.1007/978-1-4615-5975-7 | isbn_softcover | 978-1-4613-7738-2 | isbn_ebook | 978-1-4615-5975-7 | copyright | Springer Science+Business Media Dordrecht 1997 |
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