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The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication's relevance to practitioners.The introduction discusses key trends and influences in the chilled foods market. Part one explores the cri

Refrigerated foods. --- Cold storage. --- Frozen foods. --- Dehydrofrozen food --- Food --- Food, Dehydrofrozen --- Food, Frozen --- Freezing of food --- Storage, Cold --- Refrigerators --- Chilled foods --- Freezing --- Preservation --- Cooling --- Engineering --- Food Science and Technology