IIR document

Recommendations for the processing and handling of frozen foods.

Author(s) : IIF-IIR, SYMONS H. W., PHILI PPON J.

Type of monograph: Book, Guide/Handbook

Summary

Third Edition. A basic publication for freezing. It gives an update on the principles of freezing, quick-freezing, storage and thawing of food, with due attention to physical, physicochemical, nutritional and biochemical aspects, as well as to microbiology, hygiene, packaging, transport, presentation and retail sale. Main topics: - Principles of freezing, storage and thawing of food, from production to consumption - Changes in quality during storage - Shelf life - Various produce - Energy.