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Congélation et qualité de la viande

by Claude Genot (writer)
january 2000
160 x 240 format 100 pages In stock
23,20 €
160 x 240 format Download after purchase
15,99 €
160 x 240 format 100 pages Download after purchase
15,99 €
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The only one of its kind in the French language, this book provides all of the information and techniques necessary to successfully carry out all of the different stages of freezing. After a review of the basic principles and a description of the phenomena which affect texture, it describes the mechanisms of oxidation reactions during the freezing process and their major impact on the flavour and colour of the final product. Finally, it discusses the nutritional consequences of freezing and gives advice about conserving the quality of frozen meats. An indispensable tool for anyone working in the meat industry, including students or teachers at the university level, researchers or manufacturers.

Table of contents

Aspects généraux de la congélation
Pertes en eau de la viande au cours de la congélation
Congélation et texture de la viande
Congélation et flaveur de la viande
Congélation et couleur de la viande
Congélation et qualités nutritionnelles de la viande
Préservation de la qualité des viandes au cours de la congélation
Qualité des matières premières et traitements avant congélation
Références bibliographiques
Lexique français - anglais


More contents


Language(s): French

Publisher: Inra

Edition: 1st edition

Collection: Techniques et pratiques

Published: 1 january 2000

Reference Book: 01431

Reference eBook [ePub]: 01431EPB

Reference eBook [PDF]: 01431NUM

EAN13 Book: 9782738009319

EAN13 eBook [ePub]: 9782759211630

EAN13 eBook [PDF]: 9782759202249

Interior: Two-colour

Format (in mm) Book: 160 x 240

Pages count Book: 100

Pages count eBook [PDF]: 100

Weight (in grammes): 205

Size: 4.83 MB (ePub), 7.62 MB (PDF)


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