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TitleManaging frozen foods / edited by Christopher J. Kennedy
Imprint Boca Raton, FL : CRC Press ; Cambridge : Woodhead Pub., 2000
Descript viii, 286 p. : ill. ; 25 cm

CONTENT

1. Introduction -- 2. Maintaining safety in the cold chain -- 3. Fruit and vegetables: the quality of raw material in relation to freezing -- 4. The pre-treatment of fruits and vegetables -- 5. The pre-treatment of meat and poultry -- 6. The Selection and pre-treatment of fish -- 7. Factors affecting the stability of frozen foods -- 8. Freezing processed foods -- 9. Freezer technology -- 10. Selecting packaging for frozen food products -- 11. Storing frozen food: cold store equipment and maintenance -- 12. Retail display equipment -- 13. Future trends in frozen foods


Frozen foods

LOCATIONCALL#STATUS
Science LibraryTP372.3 M266k 2000CHECK SHELVES

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