Meat freezing: a source book
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam
Elsevier
1989
|
| Series: | Developments in food science
20 |
| Subjects: | |
| Online Access: | Volltext |
| Item Description: | Includes bibliographies and index 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 |
| Physical Description: | 1 Online-Ressource (vii, 384 pages) |
| ISBN: | 9781483290751 1483290751 0444874631 9780444874634 |
Staff View
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| 500 | |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 | ||
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Record in the Search Index
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| author | Berry, Brad W., (Brad William) |
| author_facet | Berry, Brad W., (Brad William) |
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| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042303770 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:17:49Z |
| institution | BVB |
| isbn | 9781483290751 1483290751 0444874631 9780444874634 |
| language | English |
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| physical | 1 Online-Ressource (vii, 384 pages) |
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| publisher | Elsevier |
| record_format | marc |
| series2 | Developments in food science |
| spelling | Berry, Brad W., (Brad William) Verfasser aut Meat freezing a source book Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous Amsterdam Elsevier 1989 1 Online-Ressource (vii, 384 pages) txt rdacontent c rdamedia cr rdacarrier Developments in food science 20 Includes bibliographies and index 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 Viande / Qualité Viande congelée Fleisch swd Tiefgefrieren swd Gefrierfleisch swd Bibliographie swd Frozen meat fast Meat / Quality fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Frozen meat Meat Quality Fleisch (DE-588)4017469-4 gnd rswk-swf Bibliografie (DE-588)4006432-3 gnd rswk-swf Gefrierfleisch (DE-588)4156259-8 gnd rswk-swf Tiefgefrieren (DE-588)4137293-1 gnd rswk-swf Fleisch (DE-588)4017469-4 s Tiefgefrieren (DE-588)4137293-1 s 1\p DE-604 Gefrierfleisch (DE-588)4156259-8 s Bibliografie (DE-588)4006432-3 s 2\p DE-604 Charalambous, George Sonstige oth Leddy, Kathleen F. Sonstige oth http://www.sciencedirect.com/science/book/9780444874634 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Berry, Brad W., (Brad William) Meat freezing a source book Viande / Qualité Viande congelée Fleisch swd Tiefgefrieren swd Gefrierfleisch swd Bibliographie swd Frozen meat fast Meat / Quality fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Frozen meat Meat Quality Fleisch (DE-588)4017469-4 gnd Bibliografie (DE-588)4006432-3 gnd Gefrierfleisch (DE-588)4156259-8 gnd Tiefgefrieren (DE-588)4137293-1 gnd |
| subject_GND | (DE-588)4017469-4 (DE-588)4006432-3 (DE-588)4156259-8 (DE-588)4137293-1 |
| title | Meat freezing a source book |
| title_auth | Meat freezing a source book |
| title_exact_search | Meat freezing a source book |
| title_full | Meat freezing a source book Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous |
| title_fullStr | Meat freezing a source book Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous |
| title_full_unstemmed | Meat freezing a source book Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous |
| title_short | Meat freezing |
| title_sort | meat freezing a source book |
| title_sub | a source book |
| topic | Viande / Qualité Viande congelée Fleisch swd Tiefgefrieren swd Gefrierfleisch swd Bibliographie swd Frozen meat fast Meat / Quality fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Frozen meat Meat Quality Fleisch (DE-588)4017469-4 gnd Bibliografie (DE-588)4006432-3 gnd Gefrierfleisch (DE-588)4156259-8 gnd Tiefgefrieren (DE-588)4137293-1 gnd |
| topic_facet | Viande / Qualité Viande congelée Fleisch Tiefgefrieren Gefrierfleisch Bibliographie Frozen meat Meat / Quality TECHNOLOGY & ENGINEERING / Food Science Meat Quality Bibliografie |
| url | http://www.sciencedirect.com/science/book/9780444874634 |
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