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00000cam a2200000 7i4500 |
| 001 |
0000093568 |
| 005 |
20171107093000.0 |
| 008 |
170713s1993 enk eng |
| 020 |
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|a 0442308671
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| 020 |
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|a 0751400726
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| 020 |
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|a 9780751400724
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a TP372.3
|b .F76 1993
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| 090 |
0 |
0 |
|a TP372.3
|b .F76 1993
|
| 245 |
0 |
0 |
|a Frozen food technology
|c edited by C. P. Mallett
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| 264 |
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0 |
|a London :
|b Blackie Academic & Professional
|c c1993
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| 300 |
|
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|a xxv, 339 pages :
|b illustrations ;
|c 25 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. Basic physical phenomena In the freezing And thawing of animal and plant tissue -- 2. Freezing techniques -- 3. Packaging of frozen foods -- 4. Product safety from factory to consumer -- 5. Nutritional aspects of frozen foods -- 6. Developing products for the market -- 7. Meat and meat products -- 8. Fish and shellfish -- 9. Frozen of vegetables and fruits 10. Manufacturing of frozen prepared meals -- 11. Frozen bakery products
|
| 650 |
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0 |
|a Frozen foods
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| 700 |
1 |
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|a Mallett, C. P. ,
|e editor
|
| 999 |
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|a 1000172306
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
|