This outstanding reference presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage, and thawing on specific foodstuffs.

Contents

1. Fundamental Aspects of the Freezing Process

   Muscle Food Products

2. Red Meats
3. Poultry and Poultry Products
4. Fish and Seafood
5. Cured and Processed Meats

   Fruits and Vegetables

6. Fruits
7. Vegetables

   Dairy and Egg Products

8. Freezing of Dairy Products
9. Effects of Freezing, Frozen Storage, and Thawing on Eggs and Egg Products

   Cereals and Baked Products

10. Effects of Freezing, Frozen Storage, and Thawing on Dough and Baked Goods

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ORDER NOW Freezing Effects on Food Quality edited by Lester E. Jeremiah 520 pages • $238.95 + shipping Texas residents please add 6.75 % sales tax