Handbook of Frozen Foods

Handbook of Frozen Foods (Food Science and Technology)

  • Full Title : Handbook of Frozen Foods (Food Science and Technology)
  • Autor: Y. H. Hui
  • Print Length: 1293 pages
  • Publisher: CRC Press; 1 edition
  • Publication Date: March 29, 2004
  • Language: English
  • ISBN-10: 0824747127
  • ISBN-13: 978-0824747121
  • Download File Format | Size: pdf | 14,01 Mb



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Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.



“[T]his book collects the current knowledge in one volume. [I]t would be appropriate as a textbook. Recommended.” – E-Streams, Vol. 7, No. 10, Oct. 2004

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