Overview
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Table of contents (23 chapters)
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Theoretical and Experimental Aspects of Food Freezing
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Quality Losses Associated with Frozen Foods
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Techniques to Minimize Quality Losses
Keywords
About this book
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.
Editors and Affiliations
Bibliographic Information
Book Title: Quality in Frozen Food
Editors: Marilyn C. Erickson, Yen-Con Hung
DOI: https://doi.org/10.1007/978-1-4615-5975-7
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Springer Science+Business Media Dordrecht 1997
Hardcover ISBN: 978-0-412-07041-9Published: 30 November 1997
Softcover ISBN: 978-1-4613-7738-2Published: 23 October 2012
eBook ISBN: 978-1-4615-5975-7Published: 06 December 2012
Edition Number: 1
Number of Pages: XXIII, 484
Topics: Food Science