Frozen Food Science and Technology by Judith A. Evans

Book's Contents
Chapter 1
Thermal Properties and Ice Crystal Development in Frozen Foods
Paul Nesvadba
Chapter 2
Effects of Freezing on Nutritional and Microbiological Properties of Foods
Mark Berry, John Fletcher, Peter McClure, Joy Wilkinson
Chapter 3
Modelling of Freezing Processes
Q. Tuan Pham
Chapter 4
Specifying and Selecting Refrigeration and Freezer Plant
Andy Pearson
Chapter 5
Emerging and Novel Freezing Processes
Kostadin Fikiin
Chapter 6
Freezing of Meat
Steve James
Chapter 7
Freezing of Fish
Ola M. Magnussen, Anne K. T. Hemmingsen, Vidar Hardarsson, Tom S. Nordtvedt, Trygve M. Eikevik
Chapter 8
Freezing of Fruits and Vegetables
Cristina L.M. Silva, Elsa M. Gon¸calves, Teresa R. S. Brand˜ao
Chapter 9
Freezing of Bakery and Dessert Products
Alain LeBail, H. Douglas Goff
Chapter 10
Developing Frozen Products for the Market and the Freezing of Ready-Prepared Meals
Ronan Gormley
Chapter 11
Frozen Storage
Noemi E. Zaritzky