Freezer Burn
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: 4/5 ( Downloads) |
Synopsis Freezer Burn by :
Author |
: Laine Vilensky |
Publisher |
: |
Total Pages |
: 68 |
Release |
: 1991 |
ISBN-10 |
: 0345365704 |
ISBN-13 |
: 9780345365705 |
Rating |
: 4/5 (04 Downloads) |
Synopsis Freezer Burn by : Laine Vilensky
Author |
: |
Publisher |
: |
Total Pages |
: 30 |
Release |
: 1977 |
ISBN-10 |
: MINN:31951T001148131 |
ISBN-13 |
: |
Rating |
: 4/5 (31 Downloads) |
Synopsis Technical Report by :
Author |
: B.W. Berry |
Publisher |
: Elsevier |
Total Pages |
: 393 |
Release |
: 2016-01-22 |
ISBN-10 |
: 9781483290751 |
ISBN-13 |
: 1483290751 |
Rating |
: 4/5 (51 Downloads) |
Synopsis Meat Freezing by : B.W. Berry
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.
Author |
: Y. H. Hui |
Publisher |
: CRC Press |
Total Pages |
: 762 |
Release |
: 2004-03-29 |
ISBN-10 |
: 0203022009 |
ISBN-13 |
: 9780203022009 |
Rating |
: 4/5 (09 Downloads) |
Synopsis Handbook of Frozen Foods by : Y. H. Hui
Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.
Author |
: Crystal Schmidt |
Publisher |
: Storey Publishing |
Total Pages |
: 209 |
Release |
: 2022-07-05 |
ISBN-10 |
: 9781635864472 |
ISBN-13 |
: 163586447X |
Rating |
: 4/5 (72 Downloads) |
Synopsis Freeze Fresh by : Crystal Schmidt
An in-depth guide to the easiest and most economical way to preserve homegrown or locally grown produce--in the freezer! Techniques and tips for more than 55 popular fruits and vegetables are featured along with 100 recipes that freeze well and use previously frozen produce to best advantage.
Author |
: Cheri Sicard |
Publisher |
: Penguin |
Total Pages |
: 409 |
Release |
: 2011-04-05 |
ISBN-10 |
: 9781101513675 |
ISBN-13 |
: 1101513675 |
Rating |
: 4/5 (75 Downloads) |
Synopsis The Complete Idiot's Guide to Easy Freezer Meals by : Cheri Sicard
"Freezers are your friends!" Freezers allow busy home chefs to plan their family menus a weekend, a week, or even a month in advance. Now expert chef and flood blogger Cheri Sicard presents recipes for 120 delicious, healthy meals that can be frozen and then reheated—and still taste fantastic. • Over 120 delicious, unique and easy to prepare recipes • Great cooking tips designed to help the home cook • Flexible menu planning from a weekend to a full month
Author |
: Norman N. Potter |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 620 |
Release |
: 2012-12-06 |
ISBN-10 |
: 9781461549857 |
ISBN-13 |
: 146154985X |
Rating |
: 4/5 (57 Downloads) |
Synopsis Food Science by : Norman N. Potter
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
Author |
: Gustavo V. Barbosa-Cánovas |
Publisher |
: Food & Agriculture Org. |
Total Pages |
: 88 |
Release |
: 2005 |
ISBN-10 |
: 9251052956 |
ISBN-13 |
: 9789251052952 |
Rating |
: 4/5 (56 Downloads) |
Synopsis Freezing of Fruits and Vegetables by : Gustavo V. Barbosa-Cánovas
This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.
Author |
: Nirmal K. Sinha |
Publisher |
: John Wiley and Sons |
Total Pages |
: 2317 |
Release |
: 2007-04-27 |
ISBN-10 |
: 9780470049648 |
ISBN-13 |
: 0470049642 |
Rating |
: 4/5 (48 Downloads) |
Synopsis Handbook of Food Products Manufacturing, 2 Volume Set by : Nirmal K. Sinha
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.