Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 486
Book Description
The Freezing Preservation of Foods ... V 3, Commercial Food Freezing Operations
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 486
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 486
Book Description
The freezing preservation of foods, Vol.3
Author: Donald K. Tressler
Publisher:
ISBN:
Category :
Languages : en
Pages : 486
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 486
Book Description
The Freezing Preservation of Foods: Commercial food freezing operations
Author: Wallace B. Van Arsdel
Publisher:
ISBN:
Category : Food, Frozen
Languages : en
Pages : 508
Book Description
Publisher:
ISBN:
Category : Food, Frozen
Languages : en
Pages : 508
Book Description
The Freezing Preservation of Foods: Principles of refrigeration. Equipment for food freezing. Refrigerating and transporting frozen goods.-v. 2. Factors affecting quality in frozen foods.-v. 3. Commercial food freezing operations. Fresh foods.-v. 4. Freezing of precooked and prepared foods
Author: Donald Kiteley Tressler
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages :
Book Description
The freezing preservation of foods. 3. Commercial food freezing operations, fresh foods
Author: Donald K. Tressler
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 486
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 486
Book Description
The Freezing Preservation of Foods
Author: Donald Kiteley Tressler
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 486
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 486
Book Description
The Freezing Preservation of Foods
Author: Donald Kiteley Tressler
Publisher:
ISBN:
Category :
Languages : en
Pages : 486
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 486
Book Description
Fundamentals of Food Freezing
Author: Norman W. Desrosier
Publisher: 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.
Publisher: 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.
The Freezing Preservation of Foods
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Quick Freezing Preservation of Foods: Foods of animal origin
Author: J. S. Pruthi
Publisher: Allied Publishers
ISBN: 9788170239628
Category : Food
Languages : en
Pages : 696
Book Description
Publisher: Allied Publishers
ISBN: 9788170239628
Category : Food
Languages : en
Pages : 696
Book Description