Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.
Publisher: Springer-Verlag New York Inc.
Number of pages: 484
Weight: 777 g
Dimensions: 235 x 155 x 26 mm
Edition: Softcover reprint of the original 1st ed. 199
You may also be interested in...
Please sign in to write a review