| Document Type
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BL
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| Record Number
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731525
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| Doc. No
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b551311
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| Main Entry
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edited by W.B. Bald.
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| Title & Author
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Food Freezing : : Today and Tomorrow\ edited by W.B. Bald.
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| Publication Statement
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London: Springer London, 1991
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| Series Statement
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Springer series in applied biology.
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| Page. NO
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(xii, 203 pages 54 illustrations)
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| ISBN
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144713446X
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: 9781447134466
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| Contents
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From the Contents: The Physical State of Water in Foods --;Microbiological Aspects of Frozen Foods --;Freezing in Polymer-Water-Systems --;Thermophysical Properties of Food --;The Effect of Polymers on Ice Crystal for Examining Frozen Foods --;Microscopical Methods in Food Freezing --;The Freezing of Fruit and Vegetables --;Physio-chemical Problems Associated with Fish Freezing --;The Special Problems of Freezing Ice Cream --;A convenience Born of Necessity: The Growth of the Modern Freezing Industry --;Continuous Monitoring of Cryogen Consumption during Freezing of Foodstuffs.
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| Abstract
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Food Freezing: Today and Tomorrow represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990.
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| Subject
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Biochemistry.
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| Subject
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Life sciences.
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| Added Entry
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W B Bald
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