Meat, poultry, and seafood technology

✍ Scribed by Robert Lee Henrickson

Publisher: Prentice-Hall
Year: 1978
Tongue: English
Leaves: 294
Category: Library

⬇ Acquire This Volume

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Muscle Foods: Meat Poultry and Seafood T

📁 Muscle Foods: Meat Poultry and Seafood Technology

✍ Burdette C. Breidenstein, Donald M. Kinsman, Anthony W. Kotula 📂 Library 📅 1994 🏛 Springer 🌐 English

This text offers a unified examination of red meat, poultry, fish, and game. For each topic, the book describes the broad areas of similarity and highlights the differences among muscle foods where they occur. The state-of-the-art coverage by an interdisciplinary group of contributors includes: stru

Muscle Foods: Meat Poultry and Seafood T

📁 Muscle Foods: Meat Poultry and Seafood Technology

✍ Donald M. Kinsman (auth.), Dr. Donald M. Kinsman, Dr. Anthony W. Kotula, Dr. Bur 📂 Library 📅 1994 🏛 Springer US 🌐 English

<p>Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed p

Handbook of Meat, Poultry and Seafood Qu

📁 Handbook of Meat, Poultry and Seafood Quality

✍ Leo M.L. Nollet PhD, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz 📂 Library 📅 2007 🏛 Wiley-Blackwell 🌐 English

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultr

Advances in meat, poultry and seafood pa

📁 Advances in meat, poultry and seafood packaging

✍ Joseph P. Kerry 📂 Library 📅 2012 🏛 Woodhead Publishing 🌐 English

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. This book provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the

Handbook of meat, poultry and seafood qu

📁 Handbook of meat, poultry and seafood quality

✍ Leo M. L. Nollet (editor), Terri Boylston (associate editor), Feng Chen (associa 📂 Library 📅 2012 🏛 Wiley-Blackwell 🌐 English

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, p

Handbook of Meat, Poultry and Seafood Qu

📁 Handbook of Meat, Poultry and Seafood Quality

✍ Leo M. L. Nollet (editor) 📂 Library 📅 2012 🏛 Wiley-Blackwell 🌐 English

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of <i>Handbook of Meat, Poultry and Seafood Quality</i>, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in