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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.
Details
- Original title: Recommendations for the processing and handling of frozen foods.
- Record ID : 1986-2578
- Languages: English
- Subject: General information
- Publication: IIF-IIR - France/France
- Edition statement: ed. 3
- Publication date: 1986
- ISBN: 2903633341
- Document available for consultation in the library of the IIR headquarters only.
Links
Indexing
- Themes: Refrigeration and perishable products: general information
- Keywords: Thawing; Refrigerating system; Prepared food; Poultry; Operation; Generality; Food; Energy consumption; Milk; Microbiology; Biochemical property; Meat; Transport; Display cabinet; Design; Temperature; Time-temperature tolerance; Recommendation; Air freezer; Nutritional value; Physical property; Quick freezing; Quick-frozen food; Dairy product; Bakery product; Frozen food; Meat product; Process; Fish; Egg; Handling; Vegetable; Immersion; Hygiene; Guide; Cold storage; Packaging; Fruit juice; Energy saving; Cryofreezing; Ice cream; Shellfish; Control (generic); Freezing; Fruit; Freezer; Storage life
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- Source: Rev. gén. Froid - vol. 75 - n. 2
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