Catalog > Science > Médecine > Général > Claude Genot: Congélation et qualité de la viande (ePUB)

Claude Genot
Congélation et qualité de la viande [EPUB ebook]

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Couverture du Claude Genot: Congélation et qualité de la viande (ePUB)

Sans équivalent en langue française, cet ouvrage expose toutes les connaissances et pratiques nécessaires à la réussite des différentes étapes de la congélation. Après un rappel des principes de base et la description de phénomènes ayant un effet sur la texture, ce livre développe les mécanismes des réactions d’oxydation au cours de la congélation et leurs conséquences très importantes sur la flaveur et la couleur du produit final. Enfin, il aborde les conséquences nutritionnelles de la congélation et fait un point pratique sur la préservation de la qualité des viandes congelées. Une synthèse incontournable pour tout acteur de la filière viande, qu’il soit étudiant ou enseignant du supérieur, chercheur ou industriel.

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Langue Français ● Format EPUB ● ISBN 9782759211630 ● Maison d’édition Inra ● Publié 2000 ● Téléchargeable 3 fois ● Devise EUR ● ID 8683400 ● Protection contre la copie Adobe DRM

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