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Food Freezing

Today and Tomorrow

  • W. B. Bald

Part of the Springer Series in Applied Biology book series (SSAPPL.BIOLOGY)

Table of contents

  1. Front Matter
    Pages i-xii
  2. P. S. Belton
    Pages 1-13
  3. M. H. Brown
    Pages 15-25
  4. G. Blond, B. Colas
    Pages 27-43
  5. B. W. W. Grout, G. J. Morris, M. R. McLellan
    Pages 113-122
  6. D. W. Everington
    Pages 133-142
  7. J. P. Miller
    Pages 157-170
  8. M. R. McLellan, G. J. Morris, B. W. W. Grout, K. Hughes
    Pages 171-185
  9. Back Matter
    Pages 201-203

About this book

Introduction

Food Freezing: Today and Tomorrow represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990. The main objective of the seminar was to bring together food scientists and engineers to discuss their mutual problems and to seek new directions for possible solutions.

Keywords

biological biology crystal fish food fruit growth microscopy nitrogen polymer protein water

Editors and affiliations

  • W. B. Bald
    • 1
  1. 1.Wolfson Unit for Applied Cryobiology, Institute for Applied Biology, Department of BiologyUniversity of YorkUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4471-3446-6
  • Copyright Information Springer-Verlag London 1991
  • Publisher Name Springer, London
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4471-3448-0
  • Online ISBN 978-1-4471-3446-6
  • Series Print ISSN 1431-8539
  • Buy this book on publisher's site