Meat Refrigeration

Meat Refrigeration

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  • Leveringstid 2-4 uger
  • Forventet levering 30-05-2018
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Bog, hardback (kr. 2.409,95)
  1. Beskrivelse

    Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Research Centre (FRPERC) at the University of Bristol, this will be the standard work on meat refrigeration, covering both individual quality issues and the management of the cold chain from c... Læs mere

    Udgivelsesdato:
    19-04-2002
    Leveringstid:
    2-4 uger
    Rating:
    (0)
  2. Yderligere info
    Udgivelsesdato:
    19-04-2002
    Sprog:
    Engelsk
    ISBN13:
    9781855734425
    Sidetal:
    360
    Vægt:
    680
    Højde:
    34
    Bredde:
    156
    Længde:
    234
    Nummer i serien:
    69
    Mærkat:
    Bog, hardback
    Format:
    Hardback
    • Bibliotekernes beskrivelse

      The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems.Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat.

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