Gin Gin Drinks or Handbook of Frozen Foods

Gin & Gin Drinks (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

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Dry and mighty.

From the Queen Mother to Snoop Dogg, gin has legions of devotees the world over. Now you too can find the right gin for any drink and learn to mix it into terrific, classic cocktails. Become a gin guru by learning:

• A brief history of gin and the basics of how gin is made
• A rundown of different types of gin, so you’ll know what you’re buying
• Gin cocktail recipes from the Four Seasons restaurant

Book about: Das Treten Weg die Leiter (Weltwirtschaftreihe): Entwicklungsstrategie in der Historischen Perspektive

Handbook of Frozen Foods

Author: Isabel Guerrero Legaretta

Collecting an impressive amount of professional expertise on frozen food science, technology, and engineering, this reference describes the manufacture, processing, inspection, and safety of frozen foods -- surveying a wide range of topics in frozen food packaging, quality, and shelf-life from more than 50 of the most respected leaders in the field. Outlining basic procedures before and after freezing that enhance and optimize the quality and texture of frozen foods, the Handbook contains more than 1700 current references for further exploration of the topic...tables and examples illustrating the effect of various chemical and biochemical reactions on the quality of frozen food systems...methods to select the most appropriate packaging materials for frozen foods...practical guidelines to ensure the safety of frozen food products...and strategies to reduce the deterioration rate of frozen foods.

Table of Contents:

	Preface	iii
	Contributors	ix
Part I.	Freezing Principles
1.	Freezing Processes: Physical Aspects	1
2.	Principles of Freeze-Concentration and Freeze-Drying	13
3.	Principles of Frozen Storage	25
4.	Frozen Food Packaging	55
Part II.	Frozen Food Characteristics
5.	Frozen Food Components and Chemical Reactions	67
6.	Flavor of Frozen Foods	83
7.	Food Sensory Attributes	93
8.	Texture in Frozen Foods	149
Part III.	Frozen Meat and Poultry
9.	Frozen Muscle Foods: Principles, Quality, and Shelf Life	169
10.	Operational Processes for Frozen Red Meat	177
11.	Frozen Meat: Processing Equipment	193
12.	Frozen Meat: Quality and Shelf Life	201
13.	Chemical and Physical Aspects of Color in Frozen Muscle-Based Foods	215
14.	Frozen Meat: Packaging and Quality Control	227
15.	Frozen Poultry: Process Flow, Equipment, Quality, and Packaging	239
Part IV.	Frozen Seafoods
16.	Freezing Seafood and Seafood Products Principles and Applications	245
17.	Freezing Finfish	295
18.	Freezing Shellfish	309
19.	Freezing Secondary Seafood Products	325
20.	Frozen Seafood Safety and HACCP	339
21.	Frozen Seafood: Product Descriptions	365
Part V.	Frozen Vegetables
22.	Frozen Vegetables: Product Descriptions	395
23.	Quality Control in Frozen Vegetables	405
24.	Production, Freezing, and Storage of Tomato Sauces and Slices	415
25.	Frozen French Fried Potatoes and Quality Assurance	433
26.	Frozen Peas: Standard and Grade	449
Part VI.	Frozen Fruits and Fruit Products
27.	Frozen Fruits and Fruit Juices: Product Description	461
28.	Frozen Guava and Papaya Products	473
29.	Frozen Citrus Juices	483
Part VII.	Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods
30.	Ice Cream and Frozen Desserts	499
31.	Effect of Freezing on Dough Ingredients	571
32.	Microwavable Frozen Food or Meals	581
Part VIII.	Frozen Foods Safety Considerations
33.	Safety of Frozen Foods	595
34.	Frozen Food Plants: Safety and Inspection	619
35.	Frozen Dessert Processing: Quality, Safety, and Risk Analysis	641
36.	Frozen Foods and Enforcement Activities	665
Appendix A	FDA Standard for Frozen Vegetables: 21 CFR 158. Definitions: 21 CFR 158.3; FDA Standard for Frozen Vegetables: 21 CFR 158. Frozen Peas: 21 CFR 158.170	681
Appendix B	Frozen Dessert Processing: Quality, Safety, and Risk Analysis. Special Operations	687
	Index	719