Fundamentals of Food Freezing
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to pr
- PDF / 83,483,442 Bytes
- 640 Pages / 431 x 649 pts Page_size
- 112 Downloads / 544 Views
FUNDAMENT ALS OF FOOD FREEZING Norman W. Desrosier
Editor-in-Chief and
Donald K. Tressler
President
• aVI
AVI PUBLISHING COMPANY, INC. Westport, Connecticut
©
Copyright 1977 by
THE AVI PUBLISHING COMPANY, INC.
Westport, Connecticut
All rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means-graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems-without written permission of the publisher. Frontispiece courtesy of USDA Library of Congress Cataloging in Publication Data Main entry under title: Fundamentals of food freezing. Includes index. 1. Food, Frozen. I. Desrosier, Norman W. Tressler, Donald Kiteley, 1894TP372.3.F86 641.4'53 77-22059 ISBN- I 3: 978-0-87055-290-8 001: 10.1007/978-94-011-7726-9
e-ISBN-13: 978-94-011-7726-9
Contributors
WENDELL S. ARBUCKLE, Professor, Department of Dairy Science, University of Maryland, College Park, Maryland A. BANKS, formerly Deputy Director, Torry Research Station, Ministry of Technology, Aberdeen, Scotland FRANK P. BOYLE, formerly Head, Processing Technology Investigations, Fruit Laboratory, Western Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture, Albany, California L. J. BRA TZLER, Professor of Food Science, Animal Husbandry, Departments of Food Science and Animal Husbandry, Michigan State University, East Lansing, Michigan MICHAEL J. COPLEY, formerly Director, Western Regional Research Laboratory, U.S. Department of Agriculture, Albany, California
JOHN A. DASSOW, Deputy Division Director, Technological Laboratory, Bureau of Commercial Fisheries, Fish and Wildlife Service, U.S. Department of the Interior, Seattle, Washington DONALD deFREMERY, Research Chemist, formerly of the Poultry Laboratory, Western Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture, Albany, California WILLIAM C. DIETRICH, Research Chemist, Vegetable Laboratory, Western Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture, Albany, California ROBERT V. ENOCHIAN, Agricultural Economist, Marketing Economics Division, Economic Research Service, U.S. Department of Agriculture, Albany, California BERNARD FEINBERG, Assistant to the Director, Western Utilization v
Vl
FUNDAMENTALS OF FOOD FREEZING
Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture, Albany, California LEONARD S. FENN, Director of Technical Services, National Association of Frozen Food Packers, Washington, D.C. ERNEST A. FIEGER, Emeritus Professor, Louisiana State University, Baton Rouge, Louisiana (deceased) A. M. GADDIS, Meat Laboratory, Eastern Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland JAMES M. GORMAN, Technical Director, Seymour Foods Co., Division of Norris Grain Co., Topeka, Kansas M.
