Quality in Frozen Food /

This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model buil...

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Bibliographic Details

Main Author:	Erickson, Marilyn C.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Hung, Yen-Con
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US : Imprint : Springer, 1997.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book