Edible Coatings for Individual Frozen Meat Portions

A limited investigation was undertaken between 1 July 1975 and 1 July 1976 to develop an edible coating that would retard moisture loss and oxidative rancidity (freezer burn) in frozen meat products. A review of the literature, personal communications with leaders in the field, laboratory screenings...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Shaw, Carol P, Secrist, John L
Format:	Report
Sprache:	eng
Schlagworte:	COATINGS FLAVOR Food, Food Service and Nutrition FROZEN FOODS LIFE EXPECTANCY(SERVICE LIFE) MEAT MOISTUREPROOFING OXIDATION RESISTANCE PE62724A RETENTION(GENERAL) SHELF LIFE STORAGE WU052
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