The freezing preservation of foods, edited by Donald K. Tressler, Wallace B. Van Arsdel, and Michael J. Copley, assisted by Willis R. Woolrich.
Material type:
TextPublication details: Westport, Conn., Avi Pub. Co., 1968-Edition: 4th ed. augm. and completely rewrittenDescription: v.1 illus., map. 24 cmUniform titles: - Freezing preservation of fruits, fruit juices, and vegetables
- 664/.85
- TP493.5 .T713
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UOE Main Library Open shelf | TP493.5 .T713 (Browse shelf(Opens below)) | 20147150 | Available | 20147150 |
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| TP453.P7 F86 1986 Functional properties of food macromolecules / | TP492 P72 Refrigeration and air conditioning | TP492 .R378 1978 Refrigeration and air-conditioning mechanic. | TP493.5 .T713 The freezing preservation of foods, | TP557 .W69 Wine production technology in the United States : | TP557 .W69 Wine production technology in the United States : | TP557 .W69 Wine production technology in the United States : |
First ed. published in 1936 under title: The freezing preservation of fruits, fruit juices, and vegetables.
Includes bibliographies.
v. 1. Principles of refrigeration. Equipment for food freezing. Refrigerating and transporting frozen goods.
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