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200 00$aAlergología e inmunología clínica $epublicación oficial de la Sociedad Española de Alergología e Inmunología Clínica
210   $aMadrid $cSaned$d[1999-2005.]
215   $a1 online resource
300   $aTitle from cover.
311 08$aPrint version: Alergología e inmunología clínica : 1575-734X (DLC)   00244559 (OCoLC)43577505 
606   $aAllergy$vPeriodicals
606   $aImmunology$vPeriodicals
606   $aAllergy$2fast$3(OCoLC)fst00805549
606   $aImmunology$2fast$3(OCoLC)fst00968006
606   $aHypersensitivity
606   $aAsthma
606   $aImmune System Diseases
608   $aPeriodicals.$2fast
608   $aPeriodical.
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615  0$aImmunology
615  7$aAllergy.
615  7$aImmunology.
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615 22$aAsthma.
615 22$aImmune System Diseases.
712 02$aSociedad Española de Alergología e Inmunología Clínica.
712 02$aSociedad Latinoamericana de Alergia, Asma e Inmunología.
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010   $a9786612010842
010   $a9781282010840
010   $a1282010840
010   $a9781444302325
010   $a1444302329
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035   $a(PQKBTitleCode)TC0000159520
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100   $a20070809d2008      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aFrozen food science and technology /$fedited by Judith A. Evans
210   $aOxford ;$aAmes, Iowa $cBlackwell Pub.$d2008
215   $a1 online resource (368 p.)
300   $aDescription based upon print version of record.
311 08$a9781405154789 
311 08$a1405154780 
320   $aIncludes bibliographical references and index.
327   $aContents; Contributors; Preface; 1 Thermal Properties and Ice Crystal Development in Frozen Foods; 2 Effects of Freezing on Nutritional and Microbiological Properties of Foods; 3 Modelling of Freezing Processes; 4 Specifying and Selecting Refrigeration and Freezer Plant; 5 Emerging and Novel Freezing Processes; 6 Freezing of Meat; 7 Freezing of Fish; 8 Freezing of Fruits and Vegetables; 9 Freezing of Bakery and Dessert Products; 10 Developing Frozen Products for the Market and the Freezing of Ready-Prepared Meals; 11 Frozen Storage; 12 Freeze Drying; 13 Frozen Food Transport
327   $a14 Frozen Retail Display15 Consumer Handling of Frozen Foods; Index
330   $aThis book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legisla
606   $aFrozen foods
615  0$aFrozen foods.
676   $a664/.02853
701   $aEvans$b Judith A$g(Judith Anne),$f1962-$0318472
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