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Freezing Effects on Food Quality

  • Format
  • Bog, hardback
  • Engelsk
  • 534 sider

Beskrivelse

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.

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Detaljer
  • SprogEngelsk
  • Sidetal534
  • Udgivelsesdato06-02-1996
  • ISBN139780824793500
  • Forlag CRC Press Inc
  • FormatHardback
Størrelse og vægt
  • Vægt884 g
  • coffee cup img
    10 cm
    book img
    15,2 cm
    22,9 cm

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