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Books on the topic 'Frozen food (Storage)'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Kaminski, Wlodzimierz. Refrigeration and the world food industry on the threshold of the 21st century. International Institute of Refrigeration, 1995.

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2

Hall, L. P. The effect of microbial enzymes on the stability of foods during frozen storage. Campden Food Preservation Research Association, 1985.

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3

Control of the cold chain for quick-frozen foods handbook. The Institute, 1999.

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4

Cleland, Andrew C. Food refrigeration processes: Analysis, design, and simulation. Elsevier Applied Science, 1990.

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5

Cleland, Andrew C. Food refrigeration processes: Analysis, design and simulation. Elsevier Applied Science, 1989.

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6

Reppond, K. D. Frozen storage stability of fillets, mince, and mixed blcks prepared from unfrozen and previously frozen pink salmon (Oncorhynchus gorbuscha). U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, [Northwest Fisheries Science Center], 1995.

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7

Crocker, Betty. Betty Crocker'sdo-ahead cookbook. Macmillan, 1995.

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8

Betty Crocker's do-ahead cookbook. Macmillan USA, 1994.

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9

Crocker, Betty. Betty Crocker's do-ahead cookbook. Macmillan, 1995.

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10

Branch, United States Agricultural Marketing Service Food Quality Assurance. Effects of freezing rate, storage temperature, temperature abuse and storage time on sensory, chemical, instron and yield properties of ground beef patties with soy: Final report. The Laboratory, 1987.

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11

Wilson, Mimi. Once-a-month cooking: A time-saving, budget-stretching plan to prepare delicious meals. 2nd ed. Focus on the Family Pub., 1992.

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12

Beth, Lagerborg Mary, ed. Once-a-month cooking: A proven system for spending less time in the kitchen and enjoying delicious, homemade meals everyday. St. Martin's Press, 2007.

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13

Beth, Lagerborg Mary, ed. Once-a-month cooking. Broadman & Holman, 1999.

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14

Beth, Lagerborg Mary, ed. Once-a-month cooking. St. Martin's Press, 1986.

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15

Zabashta, Andrey, Tat'yana Shalimova, and Valer'yan Basov. Egg processing technology. INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1085371.

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Abstract:

The textbook describes the structure and chemical composition of eggs, requirements for food chicken eggs, conditions for collection, sorting, packaging, transportation and storage. Possible defects of eggs and ways of their prevention are given. Technologies for the production of frozen and dry egg products are described. Meets the requirements of the Federal state educational standards of higher education of the latest generation. For undergraduate students studying in the direction 19.03.03 "food of animal origin" (profile "technology of meat and meat products").

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16

Dennis, C., and Michael Stringer. Chilled foods: A comprehensive guide. 2nd ed. CRC Press, 2000.

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17

Brown, Martyn. Chilled foods: A comprehensive guide. 3rd ed. CRC, 2008.

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18

Yingjie, Wang, ed. Shen qi leng dong bao cun fa: 15 fen zhong hao cai shang zhuo. Taiwan dong fan gu fen you xian gong si, 2009.

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19

Refrigeration systems and applications. J. Wiley, 2003.

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20

Dinçer, İbrahim. Refrigeration systems and applications. 2nd ed. Wiley, 2010.

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21

Mehmet, Kanoglu, ed. Refrigeration systems and applications. 2nd ed. Wiley, 2010.

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22

Colin, Dennis. Chilled Foods: A Comprehensive Guide (Ellis Horwood Series in Food Science and Technology). Ellis Horwood Ltd, 1993.

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23

Colin, Dennis. Chilled Foods: A Comprehensive Guide (Ellis Horwood Series in Food Science and Technology). Ellis Horwood Ltd, 1993.

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24

(Editor), Dr Mike Stringer, and Colin Dennis (Editor), eds. Chilled Foods: A Comprehensive Guide, Second Edition (Woodhead Publishing in Food Science and Technology). 2nd ed. CRC, 2000.

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25

Da-Wen, Sun, ed. Advances in food refrigeration. Leatherhead Food RA Publishing, 2001.

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26

Sun, Da-Wen. Advances in Food Refrigeration. Leatherhead Food Research Association, 2001.

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27

Mascheroni, Rodolfo H. Operations in Food Refrigeration. Taylor & Francis Group, 2012.

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28

Operations in food refrigeration. CRC Press, 2012.

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29

Operations in Food Refrigeration. Taylor & Francis Group, 2016.

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30

International Institute of Refrigeration. Commission B1., ed. Les Chaînes du froid sous l'angle économique: Compte rendu des réunions de Commissions B1, B2, C2, D1, D2/3 = Cold chains in economic perspective : proceedings of meetings of Commissions B1, B2, C2, D1, D2/3, May 17-20, 1988. Institut international du froid, 1988.

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31

International Institute of Refrigeration. Commission C2., ed. Le Froid et l'alimentation des hommes: Compte rendu des réunions de Commissions C2, D1, D2/3, E1 = Refrigeration for food and people : proceedings of meetings of Commissions C2, D1, D2/3, E1, September 5-9, 1988. Institut international du froid, 1988.

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32

International Institute of Refrigeration. Commission C2., ed. New developments in refrigeration for food safety and quality: Proceedings of the meeting of Commission C2 with Commissions B2, D1, and D2-3 = Derniers progrès en matière de froid pour la sécurité et la qualité alimentaires = compte rendu de la réunion de Commission C2 avec Commissions B2, D1, et D2-3. American Society of Agricultural Engineers, 1996.

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33

Wilson, Mimi, and Mary Beth Lagerborg. Once-A-Month Cooking: A Proven System for Spending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Everyday. B&H Publishing Group, 2001.

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34

Atp as Amended on 7 November 2003: Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to Be Used for Such C. Un, 2003.

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35

ATP as amended on 7 November 2003: Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to Be Used for Such Carriage (ATP). United Nations, 2003.

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36

Refrigeration, International Institute of, ed. Hygiene, quality & safety in the cold chain and air conditioning: Proceedings of the conference of Commissions C2 & E1, with D2/3 : September 16-18, 1998, Nates, France. International Institute of Refrigeration, 1998.

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37

1950-, Stringer Michael, and Dennis C, eds. Chilled foods: A comprehensive guide. 2nd ed. CRC Press, 2000.

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38

C, Dennis, and Stringer Michael 1950-, eds. Chilled foods: A comprehensive guide. Ellis Horwood, 1992.

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39

R, Gormley T., Zeuthen P, and Commission of the European Communities., eds. Chilled foods: The ongoing debate. Elsevier Applied Science, 1990.

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40

R, Gormley T., and Commission of the European Communities., eds. Chilled foods: The state of the art. Elsevier Applied Science, 1990.

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41

(Editor), T. R. Gormley, and Commission of the European Communities (Corporate Author), eds. Chilled Foods: The State of the Art (Eur (Series), 12744 En.). Elsevier Applied Science, 1990.

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42

A, Lahmam Bennani, Messaho D, Association nationale du froid (Morocco), and International Institute of Refrigeration, eds. Contribution du froid à la préservaiton de la qualité des fruits, légumes et produits halieutiques: Actes du symposium organisé conjointements à Fès, Maroc, du 3 au 7 mai 1993, par l'Association nationale du froid & l'Institut international du froid. Actes éditions, 1994.

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43

International Institute of Refrigeration. Commission B2., ed. Progrès dans la science et la technique du froid en industrie alimentaire: Compte rendu des réunions des Commissions B2, C2, D1, D2/3. L'Institut, 1990.

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44

Jean-Dominique, Daudin, ed. New developments in meat refrigeration. European Consortium for Continuing Education in Advance Meat Science and Technology, 1996.

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45

Dincer, Ibrahim. Refrigeration Systems and Applications. Wiley, 2003.

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46

Dincer, Ibrahim. Refrigeration Systems and Applications. Wiley, 2017.

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47

Refrigeration, International Institute of, International Institute of Refrigeration. Commission D1., International Institute of Refrigeration. Commission D2., and International Institute of Refrigeration. Commission D3., eds. Progrès technologiques dans l'entreposage et le transport frigorifiques: Compte rendu des réunions de Commissions D1, D2 & D3 I.I.R. (nov. 17-21, 1985). The Institute, 1985.

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48

Editors of Southern Living Magazine. Southern Living Fix It & Freeze It/Heat It & Eat It: A quick-cook guide to over 200 make-ahead dishes. Oxmoor House, 2012.

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