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Handbook of Frozen Foods
Thursday, 25 March 2004 | by Moreno | Rating
Collecting an impressive amount of professional expertise on frozen food science, technology, and engineering, this reference describes the manufacture, processing, inspection, and safety of frozen foods, surveying a wide range of topics in frozen food packaging, quality, and shelf-life from more than 50 of the most respected leaders in the field.
Contents about food packaging
- Frozen Food Packaging;
- frozen muscle foods principles, quality and shelf-life;
- frozen meat quality and shelf life;
- Chemical and physical aspects of color in frozen muscle-based foods;
- frozen meat packaging and quality control;
- frozen poultry process flow, equipment, quality and packaging.
Authors: Y. H. Hui;P. Cornillon; I. Guerrero Legarreta; M. Lim;K. D. Murrell; Wai-Kit Nip
Publishing: Marcel Dekker
For further information: www.dekker.com/servlet/product/productid/4712-7
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