Levnedsmiddelteknologi
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Freezing Effects on Food Quality
Udgivet af Taylor & Francis Ltd
ISBN
9780367401405
Om denne bog
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…
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Bogdetaljer
Forfatter
Jeremiah
Forlag
Taylor & Francis Ltd
Kategori
Levnedsmiddelteknologi
ISBN-13
9780367401405
EAN
9780367401405
Format
Hæftet
Sprog
Engelsk
sider
432
Produktbeskrivelse
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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