Quality in Frozen Food is popular PDF and ePub book, written by Marilyn C. Erickson in 1997-11-30, it is a fantastic choice for those who relish reading online the Business & Economics genre. Let's immerse ourselves in this engaging Business & Economics book by exploring the summary and details provided below. Remember, Quality in Frozen Food can be Read Online from any device for your convenience.
Quality in Frozen Food Book PDF Summary
Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.
Detail Book of Quality in Frozen Food PDF
- Author : Marilyn C. Erickson
- Release : 30 November 1997
- Publisher : Springer Science & Business Media
- ISBN : 0412070413
- Genre : Business & Economics
- Total Page : 518 pages
- Language : English
- PDF File Size : 14,6 Mb
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