Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.Rapid thawing, particularly through temperatures near 5Ad to 0AdC, prevents further toughening and loss of WHC.70 In some cases, thawing ... FISH AND SEAFOOD Although fish and seafood are muscle foods, they do have unique characteristics that distinguish the way ... V. POULTRY Poultry is another excellent source of protein, and the poultry market has enjoyed substantial growth in the last few decades. Much of the chicken and turkey sold these days has been further processed.
|Title||:||Handbook of Food Science, Technology, and Engineering - 4 Volume Set|
|Author||:||Y. H. Hui, Frank Sherkat|
|Publisher||:||CRC Press - 2005-12-19|