| Quality in Frozen Food 1997 Edition Contributor(s): Erickson, Marilyn C. (Author), Yen-Con Hung (Author) |
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ISBN: 0412070413 ISBN-13: 9780412070419 Publisher: Springer OUR PRICE: $161.49 Product Type: Hardcover - Other Formats Published: December 1997 Annotation: This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable 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 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. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Technology & Engineering | Quality Control - Business & Economics | Quality Control |
| Dewey: 664.028 |
| LCCN: 97010083 |
| Physical Information: 1.38" H x 6.21" W x 9.28" (2.15 lbs) 512 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable 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 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. |
