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20230308093000.0 |
| 008 |
081203s2008 enk eng |
| 020 |
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|a 1405154780 (hardback : acid-free paper)
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| 020 |
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|a 9781405154789 (hardback : acid-free paper)
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| 050 |
0 |
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|a TP372.3
|b .F76 2008
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| 090 |
0 |
0 |
|a TP372.3
|b .F76 2008
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| 245 |
0 |
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|a Frozen food science and technology
|c edited by Judith A. Evans
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| 260 |
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|a Oxford :
|b Blackwell Publishing ,
|c c2008
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| 300 |
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|a x, 355 pages. :
|b illustrations. ;
|c 26 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Thermal propertie 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 -- 11. Frozen storage -- 12. Freeze drying -- 13. Frozen food transport -- 14. Frozen retail display -- 15. Consumer handling of frozen foods
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| 650 |
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0 |
|a Frozen foods
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| 700 |
1 |
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|a Evans, Judith A. [
|q (Judith Anne)] ,
|d 1962- ,
|e ditor
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| 856 |
4 |
1 |
|3 Table of contents only
|u http://www.loc.gov/catdir/enhancements/fy0806/2007033156-t.html
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| 999 |
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|a 1000120415
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
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| 999 |
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|a 1000184193
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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