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By: Isabel Guerrero Legarretta (Edited by) , K.D. Murrell (Edited by) , Miang Hoong Lim (Edited by) , Wai-Kit Nip (Edited by) , Y. H. Hui (Edited by)
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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.
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