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[Recommendations for the Processing and Handling of Frozen Foods.]

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.

Available documents

Format Hard copy

Pages: 120

Available

  • Public price

    30 €

  • Member price*

    25 €

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).