tailieunhanh - Frozen Food Science and Technology

Freezing is one of the oldest and most commonly used means of food preservation. It has been known to be an extremely effective means of preserving food for extended periods since Paleolithic and Neolithic times, when man used ice and snow to cool food. The cooling effect of salt and ice was first publicly discussed in 1662 by the chemist Robert Boyle, but this technology was certainly known in Spain, Italy and India in the sixteenth century. The manufacture of ice in shallow lakes using radiant ‘night cooling’ and the preservation of ice and snow in ice houses was a common practice in large country houses. | id Material Frozen Food Science and Technology Edited by Judith A. Evans Copyrighted Material Blackwell Publishing Frozen Food Science and Technology Frozen Food Science and Technology. Edited by Judith A. Evans 2008 Blackwell Publishing Ltd ISBN 978-1-4051-5478-9 Frozen Food Science and Technology Edited by Judith A. Evans Food Refrigeration and Process Engineering Research Centre FRPERC University of Bristol UK 0 Blackwell .

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