Overview
- Authors:
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Norman W. Desrosier
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Donald K. Tressler
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Table of contents (16 chapters)
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- Robert V. Enochian, Willis R. Woolrich
Pages 1-22
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- Willis R. Woolrich, Arthur F. Novak
Pages 23-80
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- William C. Deitrich, Bernard Feinberg, Robert L. Olson, T. L. Roth, Frank H. Winter
Pages 81-134
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- Frank P. Boyle, Bernard Feinberg, James D. Ponting, Everett R. Wolford
Pages 135-214
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- L. J. Bratzler, A. M. Gaddis, William L. Sulzbacher
Pages 215-239
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- Donald deFremery, Alvin A. Klose, Robert N. Sayre
Pages 240-272
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- A. Banks, John A. Dassow, Ernest A. Feiger, Arthur F. Novak, John A. Peters, Joseph W. Slavin et al.
Pages 273-317
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- A. Banks, John A. Dassow, Ernest A. Feiger, Arthur F. Novak, John A. Peters, Joseph W. Slavin et al.
Pages 318-356
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- Byron H. Webb, Wendell S. Arbuckle
Pages 357-395
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- James M. Gorman, Orme J. Kohlenberg, William D. Powrie
Pages 396-412
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- Samuel Martin, Thomas J. Schoch
Pages 413-450
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- Bernard Feinberg, Robert P. Hartzeil
Pages 451-475
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- M. F. Gunderson, Arthur C. Peterson
Pages 476-505
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- Leonard S. Fenn, Amihud Kramer, Bernard A. Twigg
Pages 536-574
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Back Matter
Pages 606-630
About this book
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
