Quality in Frozen Food

食品科学技术基础学科

售   价:
2459.00
发货周期:外国库房发货,通常付款后3-5周到货
作      者
出  版 社
出版时间
1997年11月30日
装      帧
ISBN
9780412070419
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页      码
484
开      本
语      种
英文
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库存 30 本
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图书简介
This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products.
Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product?s quality and ultimate consumer acceptance.
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