Food cold processing technology

Author: Tian Guoqing
Publisher:
Publish Date: 2003-08-01
Features: This book primarily introduces the basic principles and methods of food cold processing. It focuses on the theory of food freezing technology and the cold processing techniques for frozen meat, poultry, aquatic products, eggs, fruits and vegetables, and dairy products. Additionally, it covers food freezing equipment and the cold processing techniques for processed foods. This book can be used as a professional textbook for students in refrigeration and air conditioning and food-related programs at vocational and technical colleges. It can also serve as training material or a reference book for technicians and management personnel in the refrigeration, air conditioning, and food industries, as well as for professionals in related fields who wish to study and reference.