ZARITZKY Noemi Elisabet
capítulos de libros
Frozen storage. Chapter 11
Frozen Food Science and Technologyedited by Dr. Judith Evans.
Blackwell Publishing Ltd
Lugar: Oxford, England ; Año: 2008; p. 224 - 247
The market for frozen food has expanded worldwide over the last 50 years to include a varietyof products. Even if a food product is adequately frozen, physico-chemical and biochemical changes during storage can lead to a degradation in its quality. Quality of frozen food is highly dependent on storage temperature and there is a need for a constant and systematic control on maintaining the required temperature throughout the frozen foods distribution in the cold chain, from production to final consumption. Storage and transport conditions have great influence on the quality of frozen foods.