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A Study of the Influence of Refrigeration Upon the Composition of Flesh (Classic Reprint) - Softcover
Inhaltsangabe
How refrigeration shapes meat science and your menu. Explore how artificial cooling transformed food storage, trade, and meat quality from ancient methods to modern industry, all through the lens of this study.
This volume traces the rise of refrigeration, tracing its roots in ice, caves, and early chemical cooling to the first practical refrigeration systems. It surveys the spread of cold storage in markets, the development of ice and refrigerating machinery, and the global reach of frozen meat trade. Readers will see how refrigeration affects meat composition and why temperature, time, and handling matter for flavor and texture.
- The historical arc from natural cooling to commercial refrigeration.
- How moisture, fat, and nitrogenous compounds change under cold storage.
- What analytical methods scientists use to study meat composition.
- How refrigeration impacts flavor and quality in different cuts.
Ideal for readers of food science history, meat production, and the evolution of modern refrigeration.
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A Study of the Influence of Refrigeration Upon the Composition of Flesh
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: New. Print on Demand. This book explores refrigeration as a technique for preserving food, focusing primarily on its application to meat, and providing a detailed analysis of the chemical composition of both fresh and refrigerated beef. The author provides historical context for the development of refrigeration, and explains how it has revolutionized the way we store and consume food. The book also includes a comprehensive discussion of the principles of mechanical refrigeration, and how they are used in cold storage warehouses. The author's meticulous research provides deep insights into the complex chemical changes that occur in meat during refrigeration, adding to our understanding of food preservation and the factors that affect the quality of our food. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9780331139143_0
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A Study of the Influence of Refrigeration Upon the Composition of Flesh (Classic Reprint)
Anbieter: PBShop.store US, Wood Dale, IL, USA
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9780331139143
Beispielbild für diese ISBN
A Study of the Influence of Refrigeration Upon the Composition of Flesh (Classic Reprint)
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9780331139143
Neu kaufen
EUR 25,58
EUR 3,93 Versand
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
Anzahl: 15 verfügbar