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Titre :	Frozen food science and technology. Ajouter au panier
Auteur(s) :	Judith Anne Evans, Éditeur scientifique
Type de document :	Livre
Sujets :	PRODUIT ALIMENTAIRE ; CONGELATION ; PRODUIT SURGELE ; MODELISATION ; REFRIGERATION ; VIANDE ; POISSON ; FRUIT ; LEGUME ; PLAT CUISINE ; STOCKAGE ; TRANSPORT FRIGORIFIQUE ; LYOPHILISATION
Editeur(s) :	Oxford : Blackwell Publishing
Date de publication :	2008
Format :	355 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	1 Thermal Properties and Ice Crystal Development in Frozen Foods 2 Effects of Freezing on Nutritional and Microbiological Properties of Foods 3 Modelling of Freezing Processes 4 Specifying and Selecting Refrigeration and Freezer Plant 5 Emerging and Novel Freezing Processes 6 Freezing of Meat 7 Freezing of Fish 8 Freezing of Fruits and Vegetables 9 Freezing of Bakery and Dessert Products 10 Developing Frozen Products for the Mar[...] 1 Thermal Properties and Ice Crystal Development in Frozen Foods 2 Effects of Freezing on Nutritional and Microbiological Properties of Foods 3 Modelling of Freezing Processes 4 Specifying and Selecting Refrigeration and Freezer Plant 5 Emerging and Novel Freezing Processes 6 Freezing of Meat 7 Freezing of Fish 8 Freezing of Fruits and Vegetables 9 Freezing of Bakery and Dessert Products 10 Developing Frozen Products for the Market and the Freezing of Ready-Prepared Meals 12 Freeze Drying 13 Frozen Food Transport 14 Frozen Retail Display 15 Consumer Handling of Frozen Foods
Langue(s) :	Anglais
Identifiant :	978-1-4051-5478-9
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68447