Physicochemical Changes during Freezing and Thawing of Poultry Meat

Handbook of Poultry Science and Technology

Volumn 1, Issue , 2010, Pages 243-261

  Alarcón Rojo, Alma Delia ^a   Janacua Vidales, Héctor ^b  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE CIUDAD JUÁREZ   (Mexico)

Author keywords

Freezing method for preserving poultry meat for an extended period of time; functionality retention of organoleptic and safety characteristics; Physicochemical changes during freezing and thawing of poultry meat

Indexed keywords

EID: 84882672867     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470504451.ch13     Document Type: Chapter

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