LEADER 02774nam  2200541 a 450 
001 996208653603316
005 20230721004910.0
010   $a1-282-01084-0
010   $a9786612010842
010   $a1-4443-0232-9
010   $a1-4443-0233-7
035   $a(CKB)1000000000715958
035   $a(EBL)416415
035   $a(OCoLC)437097490
035   $a(SSID)ssj0000159520
035   $a(PQKBManifestationID)11155236
035   $a(PQKBTitleCode)TC0000159520
035   $a(PQKBWorkID)10158347
035   $a(PQKB)10522501
035   $a(MiAaPQ)EBC416415
035   $a(EXLCZ)991000000000715958
100   $a20070809d2008      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aFrozen food science and technology$b[electronic resource] /$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   $a1-4051-5478-0 
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
676   $a664/.02853
701   $aEvans$b Judith A$g(Judith Anne),$f1962-$0318472
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a996208653603316
996   $aFrozen food science and technology$92064415
997   $aUNISA