Frozen Food Technology - C.p. Mallett - Books - Chapman and Hall - 9780751400724 - February 29, 1992
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C.p. Mallett
Frozen Food Technology 1992 edition

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Written for professional food technologists in the frozen food industry, this guide covers fundamental aspects of freezing, such as mechanical and cryogenic freezing methods, packaging and product safety. A special section covers the freezing procedures of various foodstuffs.

339 pages, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released February 29, 1992
ISBN13 9780751400724
Publishers Chapman and Hall
Pages 339
Dimensions 155 × 235 × 22 mm   ·   730 g
Language English  

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