Red Book on sale! | 2007/02/12

Date: 2007/02/12
Themes: N/A
Keywords: N/A
Commissions: Refrigerated storage; Food science & engineering

The Red Book (Recommendations for the Processing and Handling of Frozen Foods) 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 the processing and handling of frozen foods. It gives an update on the principles of freezing, quick-freezing, storage and thawing of food, with a focus on physical, physicochemical, nutritional and biochemical aspects, as well as microbiology, hygiene, packaging, transport, presentation and retail sale. Price: 50 €. A French version should be available in summer 2007. Order it via www.iifiir.org