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Refrigerated preservation of poultry.

Conservation de la viande de volailles par le froid artificiel.

Author(s) : ABOU-ZAIDAN T.

Type of monograph: Other

Summary

In the first part, the author studies the scientific aspects of refrigerated preservation of poultry: physical, biochemical and microbiological parameters. In the second part, entitled "Technical aspects of refrigerated preservation of poultry", he describes pre-freezing operations, chilling, freezing of carcasses, thawing, and discusses the utilization of frozen food by consumers and hygiene during the preservation process. The third part deals with refrigerating equipment: direct-contact freezers, air freezers, cryogenic and immersion freezers, and packaging machines and systems.

Details

  • Original title: Conservation de la viande de volailles par le froid artificiel.
  • Record ID : 1993-3737
  • Languages: French
  • Publication: ISAB - France/France
  • Publication date: 1993
  • Source: Source: 68 p. (21 x 29.7); fig.; tabl.
  • Document available for consultation in the library of the IIR headquarters only.

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