Freezing Effects on Food Quality

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CRC Press, Feb 6, 1996 - Technology & Engineering - 432 pages
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This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
 

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Contents

Red Meats
51
Poultry and Poultry Products
85
Fish and Seafood
109
Cured and Processed Meats
135
Fruits
183
Vegetables
247
Effects of Freezing Frozen Storage and Thawing on Dough
367
Index
401
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