Production of Frozen Prepared Foods, 1954-55
Author | : Robert Bacon Reese |
Publisher | : |
Total Pages | : 24 |
Release | : 1957 |
Genre | : Frozen foods industry |
ISBN | : |
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Author | : Robert Bacon Reese |
Publisher | : |
Total Pages | : 24 |
Release | : 1957 |
Genre | : Frozen foods industry |
ISBN | : |
Author | : Robert B. Reese |
Publisher | : |
Total Pages | : 35 |
Release | : 1957 |
Genre | : |
ISBN | : |
Author | : Wallace B. Van Arsdel |
Publisher | : John Wiley & Sons |
Total Pages | : 402 |
Release | : 1969 |
Genre | : Science |
ISBN | : |
Author | : Stati Uniti. Department of Agriculture |
Publisher | : |
Total Pages | : 19 |
Release | : 1957 |
Genre | : |
ISBN | : |
Author | : U. S. Agricultural Marketing Service |
Publisher | : Forgotten Books |
Total Pages | : 30 |
Release | : 2018-09-10 |
Genre | : Business & Economics |
ISBN | : 9781396092589 |
Excerpt from Production of Frozen Prepared Foods, 1954-55 Production Of frozen chicken and turkey dinners more than doubled, as did the output Of breaded chicken. About 90 percent more chicken and turkey potpies were produced. Combined production Of other frozen prepared poultry products rose over one -third. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : Juan Jose Matamoros |
Publisher | : |
Total Pages | : 226 |
Release | : 1983 |
Genre | : Frozen foods |
ISBN | : |
Author | : Laura Shapiro |
Publisher | : Penguin |
Total Pages | : 337 |
Release | : 2005-03-29 |
Genre | : Cooking |
ISBN | : 014303491X |
Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) In this captivating blend of culinary history and popular culture, the award-winning author of Perfection Salad shows us what happened when the food industry elbowed its way into the kitchen after World War II, brandishing canned hamburgers, frozen baked beans, and instant piecrusts. Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods—and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the ensuing battle helped shape the way we eat today, and how the clash in the kitchen reverberated elsewhere in the house as women struggled with marriage, work, and domesticity. This unconventional history overturns our notions about the ’50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Shirley Jackson, Julia Child, and Betty Friedan.
Author | : United States. Bureau of Domestic Commerce |
Publisher | : |
Total Pages | : 104 |
Release | : 1974 |
Genre | : Cooking for military personnel |
ISBN | : |
Abstract: An economic feasibility study on use of frozen cooked food for troop feeding in the field was conducted. Data were collected by means of 500 mailed survey questionnaires supplemented by 13 indepth visits to companies producing frozen cooked foods. In addition to the survey results, the present and future status of the frozen food industry are discussed.
Author | : Judith A. Evans |
Publisher | : John Wiley & Sons |
Total Pages | : 368 |
Release | : 2009-01-21 |
Genre | : Technology & Engineering |
ISBN | : 1444302337 |
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Author | : C.P. Mallett |
Publisher | : Springer Science & Business Media |
Total Pages | : 370 |
Release | : 1993 |
Genre | : Technology & Engineering |
ISBN | : 9780751400724 |
This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.