Meat freezing : a source book / Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous.

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

Online Access:	Full Text (via ScienceDirect)
Main Author:	Berry, Brad W. (Brad William), 1941-
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.