{"product_id":"9780367401405","title":"Freezing Effects on Food Quality (Food Science and Technology)","description":"\u003cp\u003eThis work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.\u003c\/p\u003e","brand":"CRC Press","offers":[{"title":"Default Title","offer_id":45397523529807,"sku":"00000_00000_00000_00000","price":3325.0,"currency_code":"TWD","in_stock":true}],"url":"https:\/\/kinokuniya.com.tw\/products\/9780367401405","provider":"Books Kinokuniya Taiwan","version":"1.0","type":"link"}