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Meat freezing : a source book /
This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiolog...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; New York :
Elsevier,
1989.
|
| Colección: | Developments in food science ;
20. |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
Tabla de Contenidos:
- Front Cover; Meat Freezing: A Source Book; Copyright Page; Foreword; Table of Contents; Section 1. Fresh versus Frozen Meat; Section 2. Effects of Freezing Rates, Temperatures, Systems; Section 3. Effects of Frozen Storage Temperature; Section 4. Effects of Frozen Storage Time; Section 5. Combined Effects of Freezing Rate and Frozen Storage Temperature; Section 6. Combined Effects of Freezing Rate and Frozen Storage Time; Section 7. Combined Effects of Frozen Storage Temperatures and Times; Section 8. Combined Effects of Freezing Rate, Frozen Storage Temperature and Frozen Storage Time.
- Section 9. Temperature Fluctuations, Temperature Abuse, Freeze-Thaw CyclingSection 10. Thawing Methods; Section 11. Frozen versus Thawed Meat, Thawed Meat in Combination with Other Factors; Section 12. Effects of Packaging; Section 13. Combined Effects of Packaging with Frozen Storage Temperature or Frozen Storage Time; Section 14. Miscellaneous; Subject Index.