Skip to content

Quality in Frozen Food
Stock Photo: Cover May Be Different

Quality in Frozen Food Hardcover - 1997 - 1997th Edition

by Erickson, Marilyn C.; Yen-Con Hung

  • New
  • Hardcover

Description

Springer, 1997-11-30. Hardcover. New. New. In shrink wrap. Looks like an interesting title!
New
NZ$186.44
NZ$9.02 Shipping to USA
Standard delivery: 2 to 21 days
More Shipping Options
Ships from GridFreed LLC (California, United States)

About GridFreed LLC California, United States

Biblio member since 2021
Seller rating: This seller has earned a 5 of 5 Stars rating from Biblio customers.

We sell primarily non-fiction, many new books, some collectible first editions and signed books. We operate 100% online and have been in business since 2005.

Terms of Sale: 30 day return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.

Browse books from GridFreed LLC

Details

  • Title Quality in Frozen Food
  • Author Erickson, Marilyn C.; Yen-Con Hung
  • Binding Hardcover
  • Edition number 1997th
  • Edition 1997
  • Condition New
  • Pages 484
  • Volumes 1
  • Language ENG
  • Publisher Springer, New York
  • Date 1997-11-30
  • Bookseller's Inventory # Q-0412070413
  • ISBN 9780412070419 / 0412070413
  • Weight 2.15 lbs (0.98 kg)
  • Dimensions 9.28 x 6.21 x 1.38 in (23.57 x 15.77 x 3.51 cm)
  • Library of Congress subjects Frozen foods
  • Library of Congress Catalog Number 97010083
  • Dewey Decimal Code 664.028

First line

Freezing has long been established as an excellent method of preserving high quality in foods.

From the rear cover

Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.