HACCP in meat, poultry, and fish processing

HACCP in Meat, Poultry, and Fish Process

📁 HACCP in Meat, Poultry, and Fish Processing

✍ H. E. Bauman (auth.), A. M. Pearson, T. R. Dutson (eds.) 📂 Library 📅 1995 🏛 Springer US 🌐 English

<p>The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Com

Robotics in Meat, Fish and Poultry Proce

📁 Robotics in Meat, Fish and Poultry Processing

✍ K. Khodabandehloo, P. T. Clarke (auth.), K. Khodabandehloo (eds.) 📂 Library 📅 1993 🏛 Springer US 🌐 English

<p>The past decade has seen growing interest in the use of robotic technology in the food sector. There is a strong indication that this sector and, in particular, industries dealing with meat, fish and poultry products, would make even more use of robotics if such technology were better suited to t

Robotics in Meat, Fish and Poultry Proce

📁 Robotics in Meat, Fish and Poultry Processing

✍ K. Khodabandehloo, P. T. Clarke (auth.), K. Khodabandehloo (eds.) 📂 Library 📅 1993 🏛 Springer US 🌐 English

<p>The past decade has seen growing interest in the use of robotic technology in the food sector. There is a strong indication that this sector and, in particular, industries dealing with meat, fish and poultry products, would make even more use of robotics if such technology were better suited to t

Production and Processing of Healthy Mea

📁 Production and Processing of Healthy Meat, Poultry and Fish Products

✍ D. A. T. Southgate (auth.), A. M. Pearson, T. R. Dutson (eds.) 📂 Library 📅 1997 🏛 Springer US 🌐 English

<p>The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in ea

📁 Meat, Poultry, Games and Fish

📂 Library 🌐 English

Non-Thermal Processing Technologies for

📁 Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries

✍ M Selvamuthukumaran; Sajid Maqsood 📂 Library 🌐 English

Processed products obtained from meat, fish, and poultry played a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, therefore the food industries were using the traditional thermal method of heat processing techniques i