ISBN: 9781461358541 - processing of poultry (14 risultati)

Paperback. Condizione: Very Good. Processing of Poultry This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.…

paperback. Condizione: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Condizione: New. pp. 436.

Paperback. Condizione: Brand New. reprint edition. 433 pages. 8.50x5.51x1.02 inches. In Stock.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped to maintain a buoyant market for poultry, and has shown that the industry can rapidly adapt to changing consumer needs and preferences. It is in the areas of primary processing and further-processed product development that the greatest technological changes have occurred within the industry. Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process. However, not all of the changes that have taken place have necessarily been in the best interests of maintaining product quality, e.g. in relation to meat tenderness and microbial contamina tion, and it is essential for any processor to understand fully the effects of processing on all aspects of meat quality, including the efficacy of possible control measures.…

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: new. Questo è un articolo print on demand.

PF. Condizione: New. This item is printed on demand. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped to maintain a buoyant market for poultry, and has shown that the industry can rapidly adapt to changing consumer needs and preferences. It is in the areas of primary processing and further-processed product development that the greatest technological changes have occurred within the industry. Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process. However, not all of the changes that have taken place have necessarily been in the best interests of maintaining product quality, e.g. in relation to meat tenderness and microbial contamina tion, and it is essential for any processor to understand fully the effects of processing on all aspects of meat quality, including the efficacy of possible control measures. 436 pp. Englisch.…

Paperback / softback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Condizione: New. Print on Demand pp. 436 22:B&W 5.5 x 8.5 in or 216 x 140 mm (Demy 8vo) Perfect Bound on White w/Gloss Lam.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a hi.…

Condizione: New. PRINT ON DEMAND pp. 436.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped to maintain a buoyant market for poultry, and has shown that the industry can rapidly adapt to changing consumer needs and preferences. It is in the areas of primary processing and further-processed product development that the greatest technological changes have occurred within the industry. Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process. However, not all of the changes that have taken place have necessarily been in the best interests of maintaining product quality, e.g. in relation to meat tenderness and microbial contamina tion, and it is essential for any processor to understand fully the effects of processing on all aspects of meat quality, including the efficacy of possible control measures.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 436 pp. Englisch.…