<P>Retitled to reflect expansion of coverage from the first edition, <STRONG>Handbook of Meat and Meat Processing, Second Edition</STRONG>, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to
Poultry Meat Processing, Second Edition
β Scribed by Owens, Casey M.
- Publisher
- CRC Press
- Year
- 2010
- Tongue
- English
- Leaves
- 454
- Edition
- 2
- Category
- Library
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
<P>As with the first edition, the main goal of <B><I>Advanced Technologies for Meat Processing </B></I>is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized
"Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to value-added products."--BOOK JACKET. Content: Ch. 1. Introduct
Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to the handling of waste. This must-have guide is the first comprehe
Poultry meat processing and quality begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Poultry products are universally popular and in recent years the consumption of poultry m
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This importa