Handbook of frozen foods
Handbook of Frozen Foods describes the manufacture, processing, inspection, and safety of frozen foods. It surveys a range of topics in frozen food packaging, quality, and shelf-life from more than 50 of the most respected leaders in the field. The book describes the procedures, regulations, and tec...
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| Những tác giả chính: | , , , , , |
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
Marcel Dekker
2011
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| Những chủ đề: | |
| Truy cập trực tuyến: | http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25597 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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oai:scholar.dlu.edu.vn:DLU123456789-255972012-03-03T04:21:00Z Handbook of frozen foods Hui, Y.H. Cornillon, Paul Legarreta, Isabel Guerrero Lim, Miang H. Murrell, K. D. Nip, Wai-Kit Hóa học Handbook of Frozen Foods describes the manufacture, processing, inspection, and safety of frozen foods. It surveys a range of topics in frozen food packaging, quality, and shelf-life from more than 50 of the most respected leaders in the field. The book describes the procedures, regulations, and technologies impacting each category of frozen food production, from red meat, poultry, and eggs to fruit, vegetables, dairy, and bakery products. Outlining procedures before and after freezing that optimize the quality and texture of frozen foods, the book discusses practical guidelines to ensure the safety and reduce their deterioration of frozen food products. 2011-09-12T03:33:12Z 2011-09-12T03:33:12Z 2004 Book 0-8247-4712-7 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25597 en application/pdf Marcel Dekker |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Hóa học |
| spellingShingle |
Hóa học Hui, Y.H. Cornillon, Paul Legarreta, Isabel Guerrero Lim, Miang H. Murrell, K. D. Nip, Wai-Kit Handbook of frozen foods |
| description |
Handbook of Frozen Foods describes the manufacture, processing, inspection, and safety of frozen foods. It surveys a range of topics in frozen food packaging, quality, and shelf-life from more than 50 of the most respected leaders in the field. The book describes the procedures, regulations, and technologies impacting each category of frozen food production, from red meat, poultry, and eggs to fruit, vegetables, dairy, and bakery products. Outlining procedures before and after freezing that optimize the quality and texture of frozen foods, the book discusses practical guidelines to ensure the safety and reduce their deterioration of frozen food products. |
| format |
Book |
| author |
Hui, Y.H. Cornillon, Paul Legarreta, Isabel Guerrero Lim, Miang H. Murrell, K. D. Nip, Wai-Kit |
| author_facet |
Hui, Y.H. Cornillon, Paul Legarreta, Isabel Guerrero Lim, Miang H. Murrell, K. D. Nip, Wai-Kit |
| author_sort |
Hui, Y.H. |
| title |
Handbook of frozen foods |
| title_short |
Handbook of frozen foods |
| title_full |
Handbook of frozen foods |
| title_fullStr |
Handbook of frozen foods |
| title_full_unstemmed |
Handbook of frozen foods |
| title_sort |
handbook of frozen foods |
| publisher |
Marcel Dekker |
| publishDate |
2011 |
| url |
http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25597 |
| _version_ |
1757651211906973696 |