Quality and stability of frozen foods;
time, temperature tolerance and its significance.
Edited by Wallace B. Van Arsdel, Michael J. Copley [and] Robert L. Olson.

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Related Names
Olson, Robert L., 1919-, ed.
Copley, Michael Joseph, 1898-, ed.
Van Arsdel, Wallace B., ed.
Language(s)
English
Published
New York, Wiley-Interscience [1969]
Subjects
Frozen foods.
Physical Description
xv, 384 p. illus. 23 cm.
ISBN
0471897906
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