Author: J. S. PruthiPublisher: Allied Publishers
ISBN: 9788170239635
Category : Food
Languages : en
Pages : 584
Book Description
Quick Freezing Preservation of Foods: Foods of plant origin
Author: J. S. PruthiPublisher: Allied Publishers
ISBN: 9788170239635
Category : Food
Languages : en
Pages : 584
Book Description
Quick Freezing Preservation of Foods: Foods of animal origin
Author: J. S. PruthiPublisher: Allied Publishers
ISBN: 9788170239628
Category : Food
Languages : en
Pages : 696
Book Description
Quick Freezing
Author: Anne Lewis PiercePublisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 96
Book Description
The Freezing Preservation of Foods
Author: Donald Kiteley TresslerPublisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 1244
Book Description
Fundamentals of Food Freezing
Author: Norman W. DesrosierPublisher: Springer Science & Business Media
ISBN: 9401177260
Category : Science
Languages : en
Pages : 640
Book Description
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Procedures for Home Freezing of Vegetables, Fruits, and Prepared Foods
Author: Elsie Halstrom DawsonPublisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 116
Book Description
The Freezing Preservation of Foods
Author: Donald Kiteley TresslerPublisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 828
Book Description
Literature Search on the Preservation of Foods by Freezing
Author: Benjamin Henry WeilPublisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 462
Book Description
Freezing of Fruits and Vegetables
Author: Gustavo V. Barbosa-CánovasPublisher: Food & Agriculture Org.
ISBN: 9789251052952
Category : Business & Economics
Languages : en
Pages : 88
Book Description
This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.
Bibliography on Freezing Preservation of Fruits and Vegetables
Author: J. A. BerryPublisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 68
Book Description