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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...
| Cote: | Libro Electrónico |
|---|---|
| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Amsterdam ; New York :
Elsevier,
1989.
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| Collection: | Developments in food science ;
20. |
| Sujets: | |
| Accès en ligne: | Texto completo Texto completo |