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1 Thermal Properties and Ice Crystal Development in Frozen Foods Paul Nesvadba Nesvadba, Paul 1
2 Effects of Freezing on Nutritional and Microbiological Properties of Foods Mark Berry Berry, Mark John Fletcher Fletcher, John Peter McClure McClure, Peter Joy Wilkinson Wilkinson, Joy 26
3 Modelling of Freezing Processes Q. Tuan Pham Pham, Q. Tuan 51
4 Specifying and Selecting Refrigeration and Freezer Plant Andy Pearson Pearson, Andy 81
5 Emerging and Novel Freezing Processes Kostadin Fikiin Fikiin, Kostadin 101
6 Freezing of Meat Steve James James, Steve 124
7 Freezing of Fish Ola M. Magnussen Magnussen, Ola M. Anne K. T. Hemmingsen Hemmingsen, Anne K. T. Vidar Hardarsson Hardarsson, Vidar Tom S. Nordtvedt Nordtvedt, Tom S. Trygve M. Eikevik Eikevik, Trygve M. 151
8 Freezing of Fruits and Vegetables Cristina L. M. Silva Silva, Cristina L. M. Elsa M. Goncalves Goncalves, Elsa M. Teresa R. S. Brandao Brandao, Teresa R. S. 165
9 Freezing of Bakery and Dessert Products Alain LeBail LeBail, Alain H. Douglas Goff Goff, H. Douglas 184
10 Developing Frozen Products for the Market and the Freezing of Ready-Prepared Meals Ronan Gormley Gormley, Ronan 205
11 Frozen Storage Noemi E. Zaritzky Zaritzky, Noemi E. 224
12 Freeze Drying Andy Stapley Stapley, Andy 248
13 Frozen Food Transport Girolamo Panozzo Panozzo, Girolamo 276
14 Frozen Retail Display Giovanni Cortella Cortella, Giovanni 303
15 Consumer Handling of Frozen Foods Onrawee Laguerre Laguerre, Onrawee 325
Index 347
| Price | Condition | Delivery | Seller | Action |
| $160.36 | Digital |
| WonderClub |
Blala Dada
reviewed Frozen Food Science and Technology on September 21, 2017
Frozen Food Science and Technology
Some good recipes, and really interesting besides. I also learned a lot about WWI - not from this cookbook, specifically, but because a lot of questions came while reading and we looked things up on wikipedia.
I was surprised to find that the food habits they're advocating in 1918 are pretty much the same healthy food habits that are being advocated now (although not so much for rationing reasons anymore). In 1918 Americans ate 85 lbs. of sugar annually, per capita, a figure which has nearly doubled in the modern era. And it's kind of mind-boggling to think how much healthier we'd be as a country if the majority of the people had taken these suggestions to heart 100 years ago.
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Add Frozen Food Science and Technology, This book offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within, Frozen Food Science and Technology to the inventory that you are selling on WonderClubX
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Add Frozen Food Science and Technology, This book offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within, Frozen Food Science and Technology to your collection on WonderClub |