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Handbook of Frozen Foods

Handbook of Frozen Foods by Y. H. Hui
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US$ 405.00
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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.

CRC Press; March 2004
757 pages; ISBN 9780203022009
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Title: Handbook of Frozen Foods
Author: Y. H. Hui; Isabel Guerrero Legarretta; Miang Hoong Lim; K.D. Murrell; Wai-Kit Nip
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