| 書目名稱 | Fundamentals of Food Freezing |
| 編輯 | Norman W. Desrosier,Donald K. Tressler |
| 視頻video | http://file.papertrans.cn/351/350302/350302.mp4 |
| 圖書封面 |  |
| 描述 | 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 |
| 出版日期 | Book 1977 |
| 關(guān)鍵詞 | food; food industry; food science; food technology; growth; microbiology; science |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-94-011-7726-9 |
| isbn_softcover | 978-0-87055-290-8 |
| isbn_ebook | 978-94-011-7726-9 |
| copyright | The AVI Publishing Company, Inc. 1977 |
|Archiver|手機版|小黑屋|
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