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Meat freazing : A source book / Brad W. Berry, Kathleen F. Leddy.

Por:

Berry, Brad W

Colaborador(es):

Leddy, Kathleen

Tipo de material: Texto

TextoSeries Developments in food science ; 20Detalles de publicación: Amsterdam : Elsevier, 1989.Descripción: 384 p. : ilISBN:

0444874631

Tema(s):

Alcance y contenido: Fresh versus frozen meat - Effects of freezing rates, temperatures, systems - Effects of frozen storage temperature - Effects of frozen storage time - Combined effects of freezing rate and frozen storage temperature - Combined effects of freezing rate and frozen storage time - Combined effects of freezing rate, frozen storage temperature and frozen storage time - Temperature fluctuations, temperature abuse, freeze-thaw cycling - Thawing methods - Frozen versus thawed meat, thawed meat in combination with other factores - Effects of packaging - Combined efects of packaging with frozen storage temperature or frozen storage time - Miscellaneous.

Tipo de ítem:

Libro

Existencias
Biblioteca actual	Signatura topográfica	Estado	Fecha de vencimiento	Código de barras
Koha Ingenieria	664.8.037 BER Bloque 21 (Navegar estantería(Abre debajo))	Disponible		Q1321

Fresh versus frozen meat - Effects of freezing rates, temperatures, systems - Effects of frozen storage temperature - Effects of frozen storage time - Combined effects of freezing rate and frozen storage temperature - Combined effects of freezing rate and frozen storage time - Combined effects of freezing rate, frozen storage temperature and frozen storage time - Temperature fluctuations, temperature abuse, freeze-thaw cycling - Thawing methods - Frozen versus thawed meat, thawed meat in combination with other factores - Effects of packaging - Combined efects of packaging with frozen storage temperature or frozen storage time - Miscellaneous.

Ubic.:664.8.037 PRES

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