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First Indicator |
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| LEADER |
00000cam a2200000 i 4500 |
| 001 |
in00005755437 |
| 005 |
20260326205533.7 |
| 006 |
m o d |
| 007 |
cr cnu---unuuu |
| 008 |
140627s1989 ne ob 001 0 eng d |
| 040 |
|
|
|a OPELS
|b eng
|e rda
|e pn
|c OPELS
|d N$T
|d IDEBK
|d YDXCP
|d OCLCQ
|d EBLCP
|d DEBSZ
|d MERUC
|d OCLCQ
|d IDB
|d OTZ
|d OCLCQ
|d OCLCO
|d OCLCA
|d OCLCQ
|d S2H
|d OCLCO
|d INARC
|d OCLCO
|d OCLCQ
|d COM
|d OCLCQ
|d OCLCO
|d OCLCL
|d OCLCA
|d OCLCQ
|
| 019 |
|
|
|a 893740318
|
| 020 |
|
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|a 9781483290751
|q (electronic bk.)
|
| 020 |
|
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|a 1483290751
|q (electronic bk.)
|
| 020 |
|
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|z 0444874631
|
| 020 |
|
|
|z 9780444874634
|
| 035 |
|
|
|a (OCoLC)881853646
|z (OCoLC)893740318
|
| 050 |
|
4 |
|a TS1962
|b .B46 1989eb
|
| 072 |
|
7 |
|a TEC
|x 012000
|2 bisacsh
|
| 082 |
0 |
4 |
|a 664/.902845
|2 22
|
| 049 |
|
|
|a TXAM
|
| 100 |
1 |
|
|a Berry, Brad W.
|q (Brad William),
|d 1941-
|1 https://id.oclc.org/worldcat/entity/E39PCjt4fmpxMbthVqVcMtFHYP
|
| 245 |
1 |
0 |
|a Meat freezing :
|b a source book /
|c Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous.
|
| 264 |
|
1 |
|a Amsterdam ;
|a New York :
|b Elsevier,
|c 1989.
|
| 300 |
|
|
|a 1 online resource (vii, 384 pages)
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Developments in food science ;
|v 20
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 520 |
|
|
|a 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 microbiology, storage life indicators, palatability, texture, histology, cooking properties, weight losses and chemical constitutents of red meat and poultry products. The information is presented in an easy-to-use tabular form. Summaries of individual research reports and papers are divided into fourteen main sections. For each summary, the Factors Studied and Characteristics Evaluated are first identified. A concise, yet sufficiently detailed, description of the Purpose and Methodology is given, followed by Results and Comments. A general conclusion, interpretation or comment determined by the original authors, the authors of this book, or both is presented under the heading of General Comments, and each summary concludes with the complete reference citation. Meat Freezing will serve as a useful source of information for those involved in research or conducting literature reviews in this area.
|
| 588 |
0 |
|
|a Print version record.
|
| 505 |
0 |
|
|a 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.
|
| 505 |
8 |
|
|a 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.
|
| 650 |
|
0 |
|a Frozen meat.
|
| 650 |
|
0 |
|a Meat
|x Quality.
|
| 650 |
|
6 |
|a Viande
|x Qualité.
|
| 650 |
|
6 |
|a Viande congelée.
|
| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Frozen meat
|2 fast
|
| 650 |
|
7 |
|a Meat
|x Quality
|2 fast
|
| 650 |
|
7 |
|a Fleisch
|2 gnd
|
| 650 |
|
7 |
|a Tiefgefrieren
|2 gnd
|
| 650 |
|
7 |
|a Gefrierfleisch
|2 gnd
|
| 650 |
|
7 |
|a Bibliografie
|2 gnd
|
| 655 |
|
7 |
|a Electronic books.
|2 local
|
| 700 |
1 |
|
|a Charalambous, George,
|d 1922-1994.
|1 https://id.oclc.org/worldcat/entity/E39PCjJGb6F8RmkmgYdgxH4Gtq
|
| 700 |
1 |
|
|a Leddy, Kathleen F.
|q (Kathleen Folly),
|d 1951-
|1 https://id.oclc.org/worldcat/entity/E39PCjxHrR4bbf47qffjRkp8wd
|
| 710 |
2 |
|
|a ScienceDirect (Online service)
|
| 758 |
|
|
|i has work:
|a Meat freezing (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFJTB4HF4CjqtqvD6pwxQq
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Berry, Brad W. (Brad William), 1941-
|t Meat freezing
|z 0444874631
|w (DLC) 89007833
|w (OCoLC)19626205
|
| 830 |
|
0 |
|a Developments in food science ;
|v 20.
|
| 856 |
4 |
0 |
|u http://proxy.library.tamu.edu/login?url=https://www.sciencedirect.com/science/bookseries/01674501/20
|z Connect to the full text of this electronic book
|t 0
|
| 955 |
|
|
|a Elsevier ScienceDirect 2026-2027
|
| 994 |
|
|
|a 92
|b TXA
|
| 999 |
f |
f |
|i cd4f68bb-609a-4102-9fc9-0c522f29447d
|s 1bc5ef2c-10ec-4506-affb-2fa319b25dab
|t 0
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|s www_evans
|d Available Online
|t 0
|e TS1962 .B46 1989eb
|h Library of Congress classification
|
| 998 |
f |
f |
|a TS1962 .B46 1989eb
|t 0
|l Available Online
|