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| Preface | p. iii |
| Contributors | p. vii |
| Fundamental Aspects of the Freezing Process | p. 1 |
| Muscle Food Products | |
| Red Meats | p. 51 |
| Poultry and Poultry Products | p. 85 |
| Fish and Seafood | p. 109 |
| Cured and Processed Meats | p. 135 |
| Fruits and Vegetables | |
| Fruits | p. 183 |
| Vegetables | p. 247 |
| Dairy and Egg Products | |
| Freezing of Dairy Products | p. 299 |
| Effects of Freezing, Frozen Storage, and Thawing on Eggs and Egg Products | p. 337 |
| Cereals and Baked Products | |
| Effects of Freezing, Frozen Storage, and Thawing on Dough and Baked Goods | p. 367 |
| Index | p. 401 |
| Table of Contents provided by Ingram. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
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