[Meat freezing]
1989
Petrovic, Lj.S.
This book provides a description of the following: structure and chemical composition of the muscle fiber; water content in meat; freezing; the effect of freezing upon the muscle structure; the effect of freezing upon the miofibril protein properties; the effect of freezing upon the enzyme activity; nature and mechanism of denaturation; the effect of freezing upon physical-chemical and sensory muscle characteristics; determination of the optimum time and speed for meat freezing.
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书目信息
出版者
Tehnoloski fakultet, Institut za tehnologiju mesa, mleka, ulja i masti i voca i povrca
页码
145 p.
其它主题
Composicion quimica; Yougoslavie/ temps; Congelation; Activite enzymatique; Yugoslavia/ tiempo; Propiedades fisico-quimicas; Proteinas; Propriete physicochimique; Congelacion; Actividad enzimatica; Desnaturalizacion
语言
注释
21 ill.; 19 graphs; 8 tables; 215 ref.
类型
Bibliography
1991-08-15
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