Titolo: Poultry Meat Processing and Quality
Casa editrice: CRC Press
Data di pubblicazione: 2004
Condizione libro: very good
Gently used. Expect delivery in 20 days. Codice inventario libreria 9780849325489-3
Riassunto: 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 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 book provides an authoritative review of the key issues affecting poultry meat quality in production and processing.
L'autore: Professor Geoffrey Mead was formerly at the Royal Veterinary College, University of London. Now a consultant, he has an international reputation for his work on the microbial safety and quality of poultry meat.
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Libreria AbeBooks dal: 13 giugno 2014
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