Share

Managing frozen foods.

Author(s) : KENNEDY C. J.

Type of monograph: Book, Guide/Handbook

Summary

This book is part of "Woodhead Publishing series in food science and technology". It provides a comprehensive overview of frozen food production, from raw material selection through processing and storage to retail display. Expert contributors have examined the key quality factors along the supply chain and the result is an invaluable guide to best practice in maximising quality. Extract from the table of contents: maintaining safety in the cold chain; fruit and vegetables: the quality of raw materials in relation to freezing; the pretreatment of fruits and vegetables; the pretreatment of meat and poultry; the selection and pretreatment of fish; factors affecting the stability of frozen foods; freezing processed foods; freezer technology; selecting packaging for frozen food products; storing frozen food: cold store equipment and maintenance; retail display equipment; future trends in frozen foods. The papers will be abstracted in a future issue of the IIR Bulletin.

Details

  • Original title: Managing frozen foods.
  • Record ID : 2000-3230
  • Languages: English
  • Subject: Figures, economy, Regulation
  • Publication: Woodhead publishing - United kingdom/United kingdom/United states/United states
  • Publication date: 2000
  • ISBN: 1855734125
  • Source: Source: 304 p. (15.6 x 23.4); fig.; tabl.; index; GBP 95.
  • Document available for consultation in the library of the IIR headquarters only.

Links


See book excerpts (12)

Indexing