rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Quality in Frozen Food
  name:
    name part: Erickson, Marilyn C.
    role:
      role term: creator
  name:
    name part: Hung, Yen-Con.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: mau
    date issued: 1997
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (484 pages)
  abstract: 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 building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.
  note: edited by Marilyn C. Erickson, Yen-Con Hung.
  note: Electronic resource.
  subject:
    topic: Chemistry
  subject:
    topic: Food science
  classification: TP248.65.F66
  classification: 641.3
  identifier: 9781461559757 (electronic bk.)
  identifier: 1461559758 (electronic bk.)
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: I9W
    record creation date: 121227
    record change date: 20260420201237.1
    record identifier: in00003543312
    language of cataloging:
      language term: eng