Chilled foods: the state of the art
Publication details: Barking : Elsevier, 1990ISBN: 1851664793Subject(s): Food processing | Food processing, food research, food technology | Food preservation | Frozen food industry | Chilled foodDDC classification: 664.0285 Summary: This book brings together a wealth of European experience in the chilled food area and the 15 chapters will be of considerable benefit to all involved in the production, distribution and retailing of chilled foods. Considerable emphasis has been placed on the safety and quality of chilled foods and the chapters on microbiology, combination foods and the chill chain pay particular attention to this feature. There are chapters dealing with all the main food commodities and attention is also focused on economic aspects of food chilling. The nutritive aspects of chilled food are considered as are modern systems and equipment used for the wide range of chilling functions found in the modern food industry.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Greenmount Library | 664.0285 CHI (Browse shelf(Opens below)) | 1 | Available | 146353 |
This book brings together a wealth of European experience in the chilled food area and the 15 chapters will be of considerable benefit to all involved in the production, distribution and retailing of chilled foods. Considerable emphasis has been placed on the safety and quality of chilled foods and the chapters on microbiology, combination foods and the chill chain pay particular attention to this feature. There are chapters dealing with all the main food commodities and attention is also focused on economic aspects of food chilling. The nutritive aspects of chilled food are considered as are modern systems and equipment used for the wide range of chilling functions found in the modern food industry.
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