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Chilled And Frozen
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Download or read book Chilled Foods written by Michael Stringer and published by Woodhead Publishing. This book was released on 2000 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.
Download or read book Chilled and Frozen Foods written by and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Mezcal and Tequila Cocktails by : Robert Simonson
Download or read book Mezcal and Tequila Cocktails written by Robert Simonson and published by Ten Speed Press. This book was released on 2021-04-06 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: IACP AWARD WINNER • Indulge your thirst for new ways to enjoy tequila and mezcal with 60+ recipes for agave cocktails from a James Beard Award–nominated author and New York Times spirits writer. From riffs on classics such as the Mezcal Mule and Oaxaca Old-Fashioned to new favorites such as Naked and Famous or Smoke and Ice, discover how to use mezcal and tequila to create cocktails in nearly every classic cocktail formula—from flip to sour to highball—that highlight the smoky, edgy flavors of these unique and popular spirits. Robert Simonson, author of The Old-Fashioned and The Martini Cocktail, covers a broad range of flavors with doable, delicious recipes that are easy to assemble, most only requiring three or four ingredients. This comprehensive, straightforward guide is perfect for tequila and mezcal enthusiasts looking for creative ways to enjoy agave spirits more often and in more varied ways—or for anyone who just likes to drink the stuff.
Book Synopsis Seafood Chilling, Refrigeration and Freezing by : Nalan Gokoglu
Download or read book Seafood Chilling, Refrigeration and Freezing written by Nalan Gokoglu and published by John Wiley & Sons. This book was released on 2015-07-20 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers’ minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.
Download or read book U.S. Foreign Trade written by and published by . This book was released on 1973 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Introduction to Food Engineering by : R. Paul Singh
Download or read book Introduction to Food Engineering written by R. Paul Singh and published by Gulf Professional Publishing. This book was released on 2001-06-29 with total page 787 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Book Synopsis Georgia Investment and Business Guide Volume 1 Strategic and Practical Information by : IBP USA
Download or read book Georgia Investment and Business Guide Volume 1 Strategic and Practical Information written by IBP USA and published by Lulu.com. This book was released on 2013-08 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Georgia Investment and Business Guide - Strategic and Practical Information
Download or read book U.S. General Imports written by and published by . This book was released on 1980 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis U.S. Imports for Consumption and General Imports by :
Download or read book U.S. Imports for Consumption and General Imports written by and published by . This book was released on 1966 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Chilled and Frozen by : Great Britain. Dept. of Health
Download or read book Chilled and Frozen written by Great Britain. Dept. of Health and published by . This book was released on 1989-01-01 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Amber Waves written by and published by . This book was released on 2006 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis U. S. Foreign Trade Statistics by : United States. Bureau of the Census
Download or read book U. S. Foreign Trade Statistics written by United States. Bureau of the Census and published by . This book was released on 1971 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Guide to Foreign Trade Statistics by : United States. Bureau of the Census
Download or read book Guide to Foreign Trade Statistics written by United States. Bureau of the Census and published by . This book was released on 1983 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chilled Foods written by M. Brown and published by Elsevier. This book was released on 2008-09-24 with total page 686 pages. Available in PDF, EPUB and Kindle. Book excerpt: The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners. The introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume. Extensively revised and expanded, the third edition of Chilled foods is an essential reference for professionals involved in the manufacture of chilled food products. Reviews key trends and influences in the chilled food market Explores the importance of raw material selection and packaging materials in final product quality Discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport
Book Synopsis Cold Storage and Ice Trades Review by :
Download or read book Cold Storage and Ice Trades Review written by and published by . This book was released on 1913 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book U.S. Exports written by and published by . This book was released on 1966 with total page 1160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Frozen Food Science and Technology by : Judith A. Evans
Download or read book Frozen Food Science and Technology written by Judith A. Evans and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
