Freezing Effects on Food Quality

Fundamentals of food freezing: fundamental aspects of the freezing process. Muscle food products: red meats poultry and poultry products fish and seafoods cured and processed meats. Fruits and vegetables: fruits vegetables. Dairy and egg products: freezing of dairy products effects of freezing, frozen storage and thawing on eggs and egg products. Cereals and baked products: effects of freezing, frozen storage and thawing on dough and baked goods.