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






 |  Woodhead Publishing |  2002-05-03 | Original language:English | PDF # 1 |  9.44 x1.35 x6.39l,1.46 | File Name: 1855734427 | 360 pages

 | Woodhead Publishing

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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 chapter...


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