Frozen Food Science and Technology

Edited by Judith A. Evans. Food Refrigeration and Process Engineering Research Centre (FRPERC) University of Bristol, UK

Thermal Properties and Ice Crystal Development in Frozen Foods (Paul Nesvadba), Effects of Freezing on Nutritional and Microbiological Properties of Foods (Mark Berry, John Fletcher, Peter McClure, Joy Wilkinson), Modelling of Freezing Processes (Q. Tuan Pham), Specifying and Selecting Refrigeration and Freezer Plant (Andy Pearson), Emerging and Novel Freezing Processes (Kostadin Fikiin), Freezing of Meat (Steve James), Freezing of Fish (Ola M. Magnussen, Anne K. T. Hemmingsen, Vidar Hardarsson, Tom S. Nordtvedt, Trygve M. Eikevik), Freezing of Fruits and Vegetables (Cristina L.M. Silva, Elsa M. Gon¸calves, Teresa R. S.Brand˜ao), Freezing of Bakery and Dessert Products (Alain LeBail, H. Douglas Goff), Developing Frozen Products for the Market and the Freezing of Ready-Prepared Meals (Ronan Gormley), Frozen Storage (Noemi E. Zaritzky), Freeze Drying (Andy Stapley), Frozen Food Transport (Girolamo Panozzo), Frozen Retail Display (Giovanni Cortella), Consumer Handling of Frozen Foods (Onrawee Laguerre)

Frozen Food Science and Technology. Edited by Judith A. Evans © 2008 Blackwell Publishing Ltd, ISBN: 978-1-4051-5478-9

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