Freezing effects on food quality. (2019)

• Record Type: Book
• Further Information: Note: Edited by Lester E. Jeremiah.
• Other Names: Jeremiah, Lester E (Lester Earl), 1941-
• Contents: 1. Fundamental Aspects of the Freezing Process / Michael E. Sahagian and H. Douglas Goff -- 2. Red Meats / Carrick Erskine Devine, R. Graham Bell, Simon Lovatt, Brian B. Chrystall and Lester E. Jeremiah -- 3. Poultry and Poultry Products / Joseph G. Sebranek -- 4. Fish and Seafood / Emilia M. Santos-Yap -- 5. Cured and Processed Meats / Roger W. Mandigo and Wesley N. Osburn -- 6. Fruits / Grete Skrede -- 7. Vegetables / M. Pilar Cano -- 8. Freezing of Dairy Products / H. Douglas Goff and Michael E. Sahagian -- 9. Effects of Freezing, Frozen Storage, and Thawing on Eggs and Egg Products / Paul L. Dawson -- 10. Effects of Freezing, Frozen Storage, and Thawing on Dough and Baked Goods / Yoshifumi Inoue and Walter Bushuk.
• Publisher Details: Place of publication not identified : Routledge
• Publication Date: 2019
• Extent: 1 online resource (432 pages)
• Subjects: 664/.02853; Frozen foods; Food -- Quality; Food -- Quality; Frozen foods; Alimentos congelados; Qualidade dos alimentos; Industries agro-alimentaires -- Qualité -- Contrôle; Aliments surgelés
• Languages: English
• ISBNs: 9781351447072; 1351447076
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.