This book is written for the professional food technologist in the Frozen Food Industry. The first part of this book covers the basic aspects of the industry that are important to all the specialized sectors. Authors discuss the physics and chemistry of freezing, mechanical and cryogenic freezing methods, product safety and hygiene, packaging, and the use by the consumer of frozen food (particularly the growth of microwave re-heating).
339 pages, 1992, Hardbound - ISBN 0-7514-0072-6
Catalog #311
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