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Fundamentals of Food Freezing

Overview of attention for book
Cover of 'Fundamentals of Food Freezing'

Table of Contents

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    Book Overview
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    Chapter 1 The Rise of Frozen Foods
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    Chapter 2 Refrigeration Technology
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    Chapter 3 Freezing Vegetables
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    Chapter 4 Freezing Fruits
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    Chapter 5 Freezing Meats
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    Chapter 6 Freezing Poultry
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    Chapter 7 Freezing Fish
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    Chapter 8 Freezing of Shellfish
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    Chapter 9 Freezing of Dairy Products
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    Chapter 10 Freezing of Egg Products
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    Chapter 11 Precooked Frozen Foods
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    Chapter 12 Packaging of Frozen Foods
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    Chapter 13 Microbiology of Frozen Foods
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    Chapter 14 The Nutritive Value of Frozen Foods
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    Chapter 15 Quality Compliance and Assurance
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    Chapter 16 Warehousing and Retail Cabinets
Attention for Chapter 8: Freezing of Shellfish
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