Red Book on sale!

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