Cantitate/Preț
Produs
Total produse
Vezi coșul
Handbook of Frozen Foods de Y. H. Hui

Handbook of Frozen Foods

Editat de Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K. D. Murrell, Wai-Kit Nip
en Limba Engleză Hardback – 29 mar 2004
Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.
Citește tot Restrânge

Preț: 196230 lei

Preț vechi: 239306 lei
-18% Nou

Puncte Express: 2943
Preț estimativ în valută:
37555€ • 39104$ • 31738£

Carte tipărită la comandă

Livrare economică 10-24 martie

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780824747121
ISBN-10: 0824747127
Pagini: 1293
Dimensiuni: 178 x 254 x 39 mm
Greutate: 1.5 kg
Ediția:New.
Editura: CRC Press
Colecția CRC Press

Public țintă

Professional

Cuprins

Freezing Principles. Frozen Food Characteristics. Frozen Meat and Poultry. Frozen Seafoods. Frozen Vegetables. Frozen Fruits and Fruit Products. Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods. Frozen Foods Safety Considerations. Appendices. Index.

Notă biografică

Y. H. Hui, Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip

Descriere

Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.