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Maximising quality and stability of frozen foods. A producer's guide to the state of the art.

Author(s) : KENNEDY C. J., ARCHER G. P.

Summary

This document covers required knowledge along with means and technology to be used in order to achieve the desired results, i.e. a quick-frozen food of the desired quality. The first chapter gives an overview. Chapter 2 describes factors likely to influence the quality of fruit and vegetables while Chapter 3 covers meat and fish. Chapter 4 describes pretreatment (before freezing) that enhances the quality of frozen foods. Chapter 5 is devoted to packaging of frozen foods and problems encountered. Finally, Chapter 6 describes perspectives for frozen foods.

Details

  • Original title: Maximising quality and stability of frozen foods. A producer's guide to the state of the art.
  • Record ID : 2001-0238
  • Languages: English
  • Source: Quality and safety management of the cold chain./ Gestion de la chaîne du froid en matière de qualité et de sécurité.
  • Publication date: 1999/04/12
  • Document available for consultation in the library of the IIR headquarters only.

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