Articoli correlati a Poultry Meat Processing
Sinossi
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.
Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to Fork
Now containing even more illustrations, this completely revised second edition features:
- Three new chapters - Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S.
- New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumental tenderness measurements, and calculations for marination
- Significant updates on primary, secondary, and further processing to reflect changes in the processing industry
This extremely informative textbook covers the gamut of poultry processing, including live bird production, muscle protein functionality, processing plant operations (primary, secondary, and further processing), quality and safety of poultry products, inspection systems, and wastewater management. It provides the steps and conditions used in poultry processing and discusses why they are necessary. In addition to its academic use, this valuable work serves as an essential reference for researchers, industry personnel, and extension specialists and agents seeking to expand their knowledge.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull?autore
Casey M. Owens, University of Arkansas, Fayetteville, USA
Christine Alvarado, Texas Tech University, Lubbock, USA
Alan R. Sams, Clemson University, South Carolina, USA
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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Foto dell'editore
Poultry Meat Processing
Editore:
CRC Press, 2000
ISBN 10: 0849301203
ISBN 13: 9780849301209
Antico o usato
Rilegato
Prima edizione
Da: Karl Theis, Torrance, CA, U.S.A.
Valutazione del venditore 4 su 5 stelle
Hardcover. Condizione: Fine. 1st Edition. PAGES LIKE NEW CLEAN AND UNMARKED, NEW BOOK LIGHT SHELF WEAR. Codice articolo 045649
Quantità: 1 disponibili
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Poultry Meat Processing
Da: WeBuyBooks, Rossendale, LANCS, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Codice articolo wbs7845713589
Quantità: 1 disponibili
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Poultry Meat Processing, Second Edition
Da: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
Hardcover. Condizione: Like New. Like New. book. Codice articolo ERICA77508493012036
Quantità: 1 disponibili