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.
Pages: 432
Category: Kostvetenskap & näringslära
e-ISBN: 9781351447072
Shipping weight: 1.2 kg
Ships in: 1-2 days
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