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Chilled and frozen food products: scientific principles and technologies

49.99 €
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Chilled and frozen food products: scientific principles and technologies
49.99 €
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The reference book provides a detailed description of the emerging market of chilled products, processes of preparation of raw materials for production, the latest technologies of freezing and temperature conditions. Such current issues of production as packaging, storage, transportation, safety, requirements for production, microbiological risks, sanitary control and much more are discussed. Particular attention is paid to the quality of the product and its safety for the consumer, and therefore to the modes of refrigeration treatment, the necessary equipment and its placement, principles and means of monitoring temperature conditions and the refrigerants used. The processes of manufacture, storage and sales are considered in a new way. The book is intended for all specialists involved in the production of chilled and frozen food products, for developers, manufacturers and suppliers of refrigeration equipment and systems for food production and trade, as well as managers of large retail chains and distributors of finished products.
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