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There are 34773 results for: content related to: Frozen Food and Technology

  1. Freezing

    Food Preservation and Biodeterioration, Second Edition

    Gary S. Tucker, Pages: 119–138, 2015

    Published Online : 13 NOV 2015, DOI: 10.1002/9781118904657.ch5

  2. Chilling and Freezing of Foods

    Food Processing: Principles and Applications, Second Edition

    Stephen J. James, Christian James, Pages: 79–105, 2014

    Published Online : 11 APR 2014, DOI: 10.1002/9781118846315.ch5

  3. Food Refrigeration

    Handbook of Food Safety Engineering

    Adriana E. Delgado, Da-Wen Sun, Pages: 444–467, 2012

    Published Online : 20 NOV 2012, DOI: 10.1002/9781444355321.ch18

  4. Refrigeration and Freezing in Central Facilities and Retail Stores

    Handbook of Poultry Science and Technology, Volume 1

    K. Radakrishna, Vandana Sohlia, Amarinder S. Bawa, Pages: 377–395, 2010

    Published Online : 14 APR 2010, DOI: 10.1002/9780470504451.ch20

  5. QUALITY OF FROZEN FOODS — A REVIEW

    Journal of Food Process Engineering

    Volume 1, Issue 2, April 1977, Pages: 97–127, R. PAUL SINGH and C. Y. WANG

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4530.1977.tb00173.x

  6. Freezing

    Food Biodeterioration and Preservation

    Gary S. Tucker, Pages: 117–135, 2008

    Published Online : 7 APR 2008, DOI: 10.1002/9780470697849.ch5

  7. You have free access to this content
    References

    The Periglacial Environment, Third Edition

    Hugh M. French, Pages: 388–448, 2013

    Published Online : 17 JUN 2013, DOI: 10.1002/9781118684931.refs

  8. Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories)

    Handbook of Poultry Science and Technology, Volume 1

    Vandana Sohlia, Amarinder S. Bawa, Pages: 397–418, 2010

    Published Online : 14 APR 2010, DOI: 10.1002/9780470504451.ch21

  9. You have free access to this content
    Cryopreservation of Spermatozoa and Artificial Insemination: Past, Present, and Future

    Journal of Andrology

    Volume 3, Issue 2, March-April 1982, Pages: 85–100, ROBERT H. FOOTE

    Version of Record online : 2 JAN 2013, DOI: 10.1002/j.1939-4640.1982.tb00651.x

  10. Foundations and Process Engineering: Sections 1.2 (Drying) and 1.3 (Storage)

    Freeze-Drying, Second Edition

    Georg-Wilhelm Oetjen, Peter Haseley, Pages: 76–163, 2007

    Published Online : 25 OCT 2007, DOI: 10.1002/9783527612482.ch1b

  11. Freezing and frozen storage of fish

    Seafood Chilling, Refrigeration and Freezing: Science and Technology

    Nalan Gökoğlu, P��nar Yerlikaya, Pages: 186–207, 2015

    Published Online : 19 JUN 2015, DOI: 10.1002/9781118512210.ch8

  12. Freezing Equipment and Operations

    Handbook of Poultry Science and Technology, Volume 1

    Isabel Guerrero-Legarreta, Pages: 349–375, 2010

    Published Online : 14 APR 2010, DOI: 10.1002/9780470504451.ch19

  13. Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 12, September 1999, Pages: 1747–1753, Ulla Kidmose and Helle J Martens

    Version of Record online : 18 AUG 1999, DOI: 10.1002/(SICI)1097-0010(199909)79:12<1747::AID-JSFA429>3.0.CO;2-B

  14. Quality of Frozen Fish

    Handbook of Meat, Poultry and Seafood Quality, Second Edition

    Alex Augusto Gonçalves, Jette Nielsen, Flemming Jessen, Pages: 479–509, 2012

    Published Online : 11 JUN 2012, DOI: 10.1002/9781118352434.ch31

  15. Packaging of Fresh and Frozen Poultry

    Handbook of Meat, Poultry and Seafood Quality, Second Edition

    Alfonso Totosaus, V. Kuri, Pages: 423–434, 2012

    Published Online : 11 JUN 2012, DOI: 10.1002/9781118352434.ch28

  16. Freezing

    Applications of Fluidization to Food Processing

    P. G. Smith, Pages: 77–112, 2007

    Published Online : 26 NOV 2007, DOI: 10.1002/9780470995426.ch3

  17. Freezing/Thawing

    Handbook of Meat Processing

    Christian James, Stephen J. James, Pages: 105–124, 2010

    Published Online : 23 FEB 2010, DOI: 10.1002/9780813820897.ch5

  18. Development of a Time-Temperature Integrator Indicator for Frozen Beef

    Journal of Food Science

    Volume 48, Issue 5, September 1983, Pages: 1526–1531, N. RODRIGUEZ and N. E. ZARITZKY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb03530.x

  19. Biochemistry of Seafood Processing

    Food Biochemistry and Food Processing

    Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L. F. Siow, P. S. Stanfield, Pages: 351–378, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277577.ch16

  20. Ice Crystal Size Modifications during Frozen Beef Storage

    Journal of Food Science

    Volume 53, Issue 6, November 1988, Pages: 1631–1637, M.N. MARTINO and N.E. ZARITZKY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb07802.x