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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| Corporate Author: | |
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Amsterdam ; New York :
Elsevier,
1989.
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| Series: | Developments in food science ;
20. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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