IIR document

Recommendations for the Processing and Handling of Frozen Foods.


Type of monograph: Book, Guide/Handbook


The Red Book is one of the IIR's reference publications and one of its best sellers. The 4th edition - prepared by Mr Leif Bøgh-Sørensen and several international experts - presents an overview of know-how on frozen foods. It gives an update on the principles of freezing, quick-freezing, storage and thawing of food, with due attention paid to physical, physicochemical, nutritional and biochemical aspects, as well as to microbiology, hygiene, packaging, transport, presentation and retail sale. Main topics: - Definitions and explanations - Scientific and technical aspects of the freezing of foodstuffs - Freezing and thawing - Storage and transport - Retail cabinets and consumer applications - Storage life of frozen foods - Fruit and vegetables - Meat, poultry, fish, eggs and dairy products - Other frozen foodstuffs - Energy

Available documents

Format Hard copy

Pages: 176


  • Public price

    60 €

  • Member price*

    45 €

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  • Original title: Recommendations for the Processing and Handling of Frozen Foods.
  • Record ID : 2006-3266
  • Languages: English
  • Subject: General information
  • Publication: Iif-iir - France/France
  • Edition statement: ed. 4
  • Publication date: 2006
  • Collection:
  • ISBN: 9782913149526
  • Document available for consultation in the library of the IIR headquarters only.