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Author : Betty Anderson,Benjamin Henry Weil
Publisher : Unknown
Page : 284 pages
File Size : 48,6 Mb
Release : 1948
Category : Frozen foods
ISBN : COLUMBIA:CU55710425
Author : Elsie Halstrom Dawson,Gladys L. Gilpin,Howard Reynolds
Publisher : Unknown
Page : 116 pages
File Size : 42,8 Mb
Release : 1950
Category : Frozen foods
ISBN : UIUC:30112019252011
Author : Anonim
Publisher : Academic Press
Page : 517 pages
File Size : 50,7 Mb
Release : 1951-01-01
Category : Technology & Engineering
ISBN : 0080567487
Advances in Food Research
Author : Norman W. Desrosier
Publisher : Springer Science & Business Media
Page : 640 pages
File Size : 55,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401177269
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Author : Alfred Joseph Burns
Publisher : Unknown
Page : 418 pages
File Size : 43,9 Mb
Release : 1961
Category : Apples
ISBN : STANFORD:36105113794551
References in this listing are generally limited to those reporting results of research about marketing fresh apples. Reports by U.S. Department of Agriculture and State agricultural experiment station workers comprise most of the listing. However, reports of some private research groups are also presented. Periodical literature and some foreign publications giving research results are also included.
Author : Anonim
Publisher : Unknown
Page : 234 pages
File Size : 55,5 Mb
Release : 1951
Category : Science
ISBN : UIUC:30112101039839
Author : Herbert Park Stutts
Publisher : Unknown
Page : 212 pages
File Size : 41,7 Mb
Release : 1961
Category : Frozen foods
ISBN : UVA:X030450976
This bibliography contains selected references on marketing and processing of frozen foods. It includes publications written in English or accompanied by English summaries. Foreign language publications without English abstracts or summaries are omitted.
Author : J. S. Pruthi
Publisher : Allied Publishers
Page : 696 pages
File Size : 44,9 Mb
Release : 1999
Category : Food
ISBN : 8170239621
Author : Judith A. Evans
Publisher : John Wiley & Sons
Page : 368 pages
File Size : 45,8 Mb
Release : 2009-01-21
Category : Technology & Engineering
ISBN : 9781444302332
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Author : United States. Dept. of Commerce. Office of Technical Services
Publisher : Unknown
Page : 600 pages
File Size : 52,9 Mb
Release : 2024-07-02
Category : Electronic
ISBN : UIUC:30112051068291
Author : Anonim
Publisher : Unknown
Page : 212 pages
File Size : 54,5 Mb
Release : 1927
Category : Agriculture
ISBN : MINN:30000010137978
Author : Professor Miloslav Rechcigl
Publisher : CRC Press
Page : 249 pages
File Size : 53,6 Mb
Release : 2018-01-10
Category : Science
ISBN : 9781351094665
The aim of this publication is to provide the interested reader with an authoritative and comprehensive up-to-date bibliography on all important facets of the world food problem, encompassing such questions as the availability of natural reseources, the present and future sources of energy, environmental quality, population growth, world malnutrition, the state of food production, food consumption patterns, future food needs, toxicological aspects of food, agricultural and industrial aspects of food production, and family planning. It is the first compilation of its kind in that it covers the subject from a multidisciplinary point of view, including publications that deal with teh description and alaysis of the world food problem as well as those that offer alternative strategies adn specific technological meaures for alleviating the problem.
Author : Anonim
Publisher : Unknown
Page : 330 pages
File Size : 55,7 Mb
Release : 1931
Category : Electronic
ISBN : UIUC:30112008259050
English abstracts from Kholodil'naia tekhnika.
Author : National Library of Medicine (U.S.)
Publisher : Unknown
Page : 628 pages
File Size : 41,7 Mb
Release : 1973
Category : Medicine
ISBN : UOM:39015074114243
Author : B.W. Berry
Publisher : Elsevier
Page : 393 pages
File Size : 54,7 Mb
Release : 2016-01-22
Category : Technology & Engineering
ISBN : 9781483290751
This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiology, storage life indicators, palatability, texture, histology, cooking properties, weight losses and chemical constitutents of red meat and poultry products.The information is presented in an easy-to-use tabular form. Summaries of individual research reports and papers are divided into fourteen main sections. For each summary, the Factors Studied and Characteristics Evaluated are first identified. A concise, yet sufficiently detailed, description of the Purpose and Methodology is given, followed by Results and Comments. A general conclusion, interpretation or comment determined by the original authors, the authors of this book, or both is presented under the heading of General Comments, and each summary concludes with the complete reference citation.Meat Freezing will serve as a useful source of information for those involved in research or conducting literature reviews in this area.