Freezing Effects on Food Quality (Food Science and Technology Book 72) (English Edition)

Freezing Effects on Food Quality (Food Science and Technology Book 72) (English Edition)

作者
Jeremiah
语言
英语
出版社
CRC Press
出版日期
2019年2月25日
纸书页数
520页
电子书格式
epub,pdf,mobi,azw3,txt,fb2,djvu
文件大小
194739 KB
下载次数
8213
更新日期
2023-04-06
运行环境
PC/Windows/Linux/Mac/IOS/iPhone/iPad/iBooks/Kindle/Android/安卓/平板
下载地址
内容简介

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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