Fundamentals of Food Freezing

  • Authors
  • Norman W. Desrosier
  • Donald K. Tressler

Table of contents

  1. Front Matter
    Pages i-ix
  2. Robert V. Enochian, Willis R. Woolrich
    Pages 1-22
  3. Willis R. Woolrich, Arthur F. Novak
    Pages 23-80
  4. William C. Deitrich, Bernard Feinberg, Robert L. Olson, T. L. Roth, Frank H. Winter
    Pages 81-134
  5. Frank P. Boyle, Bernard Feinberg, James D. Ponting, Everett R. Wolford
    Pages 135-214
  6. L. J. Bratzler, A. M. Gaddis, William L. Sulzbacher
    Pages 215-239
  7. Donald deFremery, Alvin A. Klose, Robert N. Sayre
    Pages 240-272
  8. A. Banks, John A. Dassow, Ernest A. Feiger, Arthur F. Novak, John A. Peters, Joseph W. Slavin et al.
    Pages 273-317
  9. A. Banks, John A. Dassow, Ernest A. Feiger, Arthur F. Novak, John A. Peters, Joseph W. Slavin et al.
    Pages 318-356
  10. Byron H. Webb, Wendell S. Arbuckle
    Pages 357-395
  11. James M. Gorman, Orme J. Kohlenberg, William D. Powrie
    Pages 396-412
  12. Samuel Martin, Thomas J. Schoch
    Pages 413-450
  13. Bernard Feinberg, Robert P. Hartzeil
    Pages 451-475
  14. M. F. Gunderson, Arthur C. Peterson
    Pages 476-505
  15. Bernice K. Watt
    Pages 506-535
  16. Leonard S. Fenn, Amihud Kramer, Bernard A. Twigg
    Pages 536-574
  17. Willis R. Woolrich
    Pages 575-605
  18. Back Matter
    Pages 606-630

About this book


The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes­ sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre­ sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col­ laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.


food food industry food science food technology growth microbiology science

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media B.V. 1977
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-87055-290-8
  • Online ISBN 978-94-011-7726-9
  • Buy this book on publisher's site