Author: Herbert Park Stutts
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 212
Book Description
This bibliography contains selected references on marketing and processing of frozen foods. It includes publications written in English or accompanied by English summaries. Foreign language publications without English abstracts or summaries are omitted.
Bibliography of Frozen Foods
Author: Herbert Park Stutts
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 212
Book Description
This bibliography contains selected references on marketing and processing of frozen foods. It includes publications written in English or accompanied by English summaries. Foreign language publications without English abstracts or summaries are omitted.
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 212
Book Description
This bibliography contains selected references on marketing and processing of frozen foods. It includes publications written in English or accompanied by English summaries. Foreign language publications without English abstracts or summaries are omitted.
FROZEN FOODS; BIBLIOGRAPHY OF AN INDUSTRY
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Frozen Foods; Bibliography of an Industry
Author: E W. Williams
Publisher:
ISBN:
Category :
Languages : en
Pages : 215
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 215
Book Description
Frozen Foods
Author: Edwin William Williams
Publisher:
ISBN:
Category : Frozen foods industry
Languages : en
Pages : 232
Book Description
Publisher:
ISBN:
Category : Frozen foods industry
Languages : en
Pages : 232
Book Description
The Frozen Food Industry, Vol. 2: Selected References, January 1937 to March 1939 (Classic Reprint)
Author: Helen E. Hennefrund
Publisher: Forgotten Books
ISBN: 9780366491346
Category : Reference
Languages : en
Pages : 20
Book Description
Excerpt from The Frozen Food Industry, Vol. 2: Selected References, January 1937 to March 1939 Howard, Fred K. Agriculture today. Calif. Cultivator 58. Jan. 29, 1988. 6 012 The simple act of enlarging the freezing of ice cube compartments of modern mechanical household refrigerators so they can be used to hold a dozen packages of frozen foods may be of such importance to western agri culture as to change our entire production program. Discusses further the freezing of agricultural products. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Publisher: Forgotten Books
ISBN: 9780366491346
Category : Reference
Languages : en
Pages : 20
Book Description
Excerpt from The Frozen Food Industry, Vol. 2: Selected References, January 1937 to March 1939 Howard, Fred K. Agriculture today. Calif. Cultivator 58. Jan. 29, 1988. 6 012 The simple act of enlarging the freezing of ice cube compartments of modern mechanical household refrigerators so they can be used to hold a dozen packages of frozen foods may be of such importance to western agri culture as to change our entire production program. Discusses further the freezing of agricultural products. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Food and Beverage Industries: a Bibliography and Guidebook
Author: Albert C. Vara
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 234
Book Description
Approximately 1000 references (often annotated) primarily about the food industry, but also about the beverage industries. Most references in English. Classified arrangement. Brief explanatory remarks precede the chapters. Appendixes ofpublishers, periodicals, and organizations. Author, title keyword, and subject indexes.
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 234
Book Description
Approximately 1000 references (often annotated) primarily about the food industry, but also about the beverage industries. Most references in English. Classified arrangement. Brief explanatory remarks precede the chapters. Appendixes ofpublishers, periodicals, and organizations. Author, title keyword, and subject indexes.
The History of Frozen Foods, 1938-1968
Author: E. W. Williams
Publisher:
ISBN:
Category :
Languages : en
Pages : 115
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 115
Book Description
Quality in Frozen Food
Author: Marilyn C. Erickson
Publisher: Springer Science & Business Media
ISBN: 9780412070419
Category : Business & Economics
Languages : en
Pages : 518
Book Description
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.
Publisher: Springer Science & Business Media
ISBN: 9780412070419
Category : Business & Economics
Languages : en
Pages : 518
Book Description
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.
Managing Frozen Foods
Author: Chris J. Kennedy
Publisher: CRC Press
ISBN: 9780849308444
Category : Technology & Engineering
Languages : en
Pages : 304
Book Description
Based on work with more than 30 industrial and academic organizations, including Nestle, Unilever, and Danone, this book provides a unique overview of the entire supply chain. Noting the key quality factors at each stage of production, distribution and retail sales of frozen food, this book will demonstrate why quality is a fundamental advantage in this multi-billion dollar industry. Frozen Foods are no longer the "step-child" of the food industry. Bland basic staples have given way to a new line of items containing high-quality ingredients that not only are tasty, but nutritious, too. Managing Frozen Foods traces the roots of frozen food from Clarence Birdseye to the present and explains what made tonight's dinner reality - and what will make tomorrow's even more safe and delicious. This book will serve as an invaluable resource for technicians and engineers within the frozen food industry, as well as a useful reference for students of food science and technology.
Publisher: CRC Press
ISBN: 9780849308444
Category : Technology & Engineering
Languages : en
Pages : 304
Book Description
Based on work with more than 30 industrial and academic organizations, including Nestle, Unilever, and Danone, this book provides a unique overview of the entire supply chain. Noting the key quality factors at each stage of production, distribution and retail sales of frozen food, this book will demonstrate why quality is a fundamental advantage in this multi-billion dollar industry. Frozen Foods are no longer the "step-child" of the food industry. Bland basic staples have given way to a new line of items containing high-quality ingredients that not only are tasty, but nutritious, too. Managing Frozen Foods traces the roots of frozen food from Clarence Birdseye to the present and explains what made tonight's dinner reality - and what will make tomorrow's even more safe and delicious. This book will serve as an invaluable resource for technicians and engineers within the frozen food industry, as well as a useful reference for students of food science and technology.
Marketing Frozen Foods--
Author: United States. Department of Agriculture. Production and Marketing Administration. Marketing Facilities Branch
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 182
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 182
Book Description