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...

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Bibliographic Details

Main Author:	Berry, Brad W. (Brad William), 1941-
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Charalambous, George, 1922-1994, Leddy, Kathleen F. (Kathleen Folly), 1951-
Format:	eBook
Language:	English
Published:	Amsterdam ; New York : Elsevier, 1989.
Series:	Developments in food science ; 20.
Subjects:	Frozen meat. Meat > Quality. Viande > Qualité. Viande congelée. TECHNOLOGY & ENGINEERING > Food Science. Frozen meat Meat > Quality Fleisch Tiefgefrieren Gefrierfleisch Bibliografie Electronic books.
Online Access:	Connect to the full text of this electronic book