MODERN TECHNOLOGY OF FROZEN FOOD PRODUCTS
The book Modern Technology of Frozen Food Products covers Introductgion to Freezing, Frozen Food Composition, Frozen Natural Food Product, Effects of Freezing on Nutritional and Microbiological Properties of Foods, Selecting Refrigeration and Freezer Plant, Emerging and Novel Freezing Processes, Freezing of Meat, Process for Producing Freeze Dried Meat, Chilling of Meat Products, Process for Quick Freezing of Meat, Apparatus for Freeze Forming Meat Products, Method for modifying pH within meat products, Dehydrated Meat Product Protected Against Oxidation, Method for Treating Frozen Meat, Soft Frozen Liquid Egg Product, Freezing of Fish, Method of Freezing Fishery Products, Production of Refrigerated Minced Fish Flesh, Process for Providing a Frozen Fish Product, Fish Storage Tray and Dividers and Method of Storing Frozen Fish.
