Добавлено: Meat refrigeration, Stephen J. James, Christian J
Добавлено: 07 мар 2012, 21:01
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Название: Meat refrigeration, Stephen J. James, Christian James, 2002
Описание: 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), Meat Refrigeration 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.
Год издания книги: 2002
Файл: Meat Refrigeration by (S. J. James & C. James).pdf
Размер: 2.06 Мб
: dlext/?view=detail&df_id=742
Вы можете скачать книгу и/или прочитать описание книги.
Для поиска закачанных книг, пользуйтесь поиском по сайту
Вы также можете добавить свою книгу, которой нет в Зале Закачек.
Название: Meat refrigeration, Stephen J. James, Christian James, 2002
Описание: 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), Meat Refrigeration 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.
Год издания книги: 2002
Файл: Meat Refrigeration by (S. J. James & C. James).pdf
Размер: 2.06 Мб
: dlext/?view=detail&df_id=742