Handbook of frozen foods

著者

• Hui, Y. H. (Yiu H.)

書誌事項

Handbook of frozen foods

edited by Y.H. Hui ... [et al.]

（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 133）

Marcel Dekker, c2004

内容説明・目次

内容説明

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.

目次

Freezing Principles. Frozen Food Characteristics. Frozen Meat and Poultry. Frozen Seafoods. Frozen Vegetables. Frozen Fruits and Fruit Products. Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods. Frozen Foods Safety Considerations. Appendices. Index.

「Nielsen BookData」 より

• NII書誌ID(NCID): BA67580556
• ISBN:
  • 0824747127
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: New York
• ページ数/冊数: xi, 735 p.
• 大きさ: 26 cm
• 分類:
  • DC22 : 664.024
• 件名:
  • LCSH : Fermented foods
  • LCSH : Fermentation
  • LCSH : Bacterial starter cultures
• 親書誌ID:
  • BA0033737X