Refrigeration Industry Handbook I.

Since the first edition of the Refrigeration Industry Handbook, food cooling and quick freezing have developed greatly all over the world, including in our country. Over the past decades, the handbook has become an indispensable item in education, technical development and everyday professional work. New processes, new products have appeared and nutrition science also imposes different requirements on processed foods. The role of the cooling chain and food safety requirements has grown. The authors of the handbook, who are experts in food science, food cooling and freezing, have developed the chapters based on their knowledge based on the latest research and development results.