Read Meat Refrigeration (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Meat Refrigeration (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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Description: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 Research Centre (FRPERC) at the University of Bristol, UK, this book provides an authoritative guide both to the impact of refrigeration on meat and best practices in using it to maximize meat quality for the consumer.Topics include microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss, and the effect of refrigeration on color and texture. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display, and consumer handling. In addition, the book looks at aspects of process control, including chapters on such issues as temperature measurement, and the design and optimal use of refrigeration systems.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Meat Refrigeration (Woodhead Publishing Series in Food Science, Technology and Nutrition). To get started finding Meat Refrigeration (Woodhead Publishing Series in Food Science, Technology and Nutrition), you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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ISBN: 1855734427

Description: 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 Research Centre (FRPERC) at the University of Bristol, UK, this book provides an authoritative guide both to the impact of refrigeration on meat and best practices in using it to maximize meat quality for the consumer.Topics include microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss, and the effect of refrigeration on color and texture. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display, and consumer handling. In addition, the book looks at aspects of process control, including chapters on such issues as temperature measurement, and the design and optimal use of refrigeration systems.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Meat Refrigeration (Woodhead Publishing Series in Food Science, Technology and Nutrition). To get started finding Meat Refrigeration (Woodhead Publishing Series in Food Science, Technology and Nutrition), you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Meat Refrigeration (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Meat Refrigeration (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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