New publications: The French version of the Red Book

The French version of the Red Book (Recommendations for the Processing and Handling of Frozen Foods) is on sale! The 4th edition of this IIR reference publication - prepared by Mr Leif Bøgh-Sørensen and several international experts - 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 €.