Coverart for item
The Resource Managing frozen foods, edited by Chris Kennedy, (electronic resource)

Managing frozen foods, edited by Chris Kennedy, (electronic resource)

Label
Managing frozen foods
Title
Managing frozen foods
Statement of responsibility
edited by Chris Kennedy
Contributor
Subject
Genre
Language
eng
Summary
An overview of frozen food technology and processes of the supply chain from the farm to the freezer of the consumer. Specialists in each field cover the particular concerns involved in freezing fruit, vegetables, meat, and fish
Member of
Cataloging source
KNOVL
Dewey number
641.4/53
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Kennedy, Chris
Series statement
Woodhead Publishing in food science and technology
http://library.link/vocab/subjectName
Frozen foods
Label
Managing frozen foods, edited by Chris Kennedy, (electronic resource)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
Preliminaries; Contents; Preface; 1 Introduction; 2 Maintaining safety in the cold chain; 3 Fruit and vegetables the quality of raw material in relation to freezing; 4 The pre treatment of fruits and vegetables; 5 The pre treatment of meat and poultry; 6 The selection and pre treatment of fish; 7 Factors affecting the stability of frozen foods; 8 Freezing processed foods; 9 Freezer technology; 10 Selecting packaging for frozen food products; 11 Storing frozen food cold store equipment and maintenance; 12 Retail display equipment; 13 Future trends in frozen foods; Index;
Control code
ocm49708249
Dimensions
unknown
Extent
1 online resource (viii, 286 p.)
Form of item
online
Isbn
9781591241195
Isbn Type
(electronic bk.)
Other physical details
ill
Specific material designation
remote
System control number
(EBZ)ebs203654e
Label
Managing frozen foods, edited by Chris Kennedy, (electronic resource)
Publication
Bibliography note
Includes bibliographical references and index
Contents
Preliminaries; Contents; Preface; 1 Introduction; 2 Maintaining safety in the cold chain; 3 Fruit and vegetables the quality of raw material in relation to freezing; 4 The pre treatment of fruits and vegetables; 5 The pre treatment of meat and poultry; 6 The selection and pre treatment of fish; 7 Factors affecting the stability of frozen foods; 8 Freezing processed foods; 9 Freezer technology; 10 Selecting packaging for frozen food products; 11 Storing frozen food cold store equipment and maintenance; 12 Retail display equipment; 13 Future trends in frozen foods; Index;
Control code
ocm49708249
Dimensions
unknown
Extent
1 online resource (viii, 286 p.)
Form of item
online
Isbn
9781591241195
Isbn Type
(electronic bk.)
Other physical details
ill
Specific material designation
remote
System control number
(EBZ)ebs203654e

Library Locations

    • InternetBorrow it
      Albany, Auckland, 0632, NZ
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