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Handbook of Poultry Science and Technology, Volume 2, Secondary Processing
Handbook of Poultry Science and Technology, Volume 2, Secondary Processing
Regular price
$35.00 USD
Regular price
$232.75 USD
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ISBN
ISBN
978-0470185537
Authors
Authors
Edition Number
Edition Number
Volume 2
Copyright Year
Copyright Year
8 février 2010
File Size
File Size
63 MB
Publisher
Publisher
Pages
Pages
630
Poultry Secondary Processing
Handbook of Poultry Science and Technology, Secondary Processing provides a comprehensive reference on the secondary processing of poultry meat, covering the transformation of raw poultry into uncooked, cooked, and ready-to-eat products. It combines scientific, technical, and engineering principles with practical information on processing methods, product manufacturing, quality and sensory attributes, equipment, packaging, sanitation, microbiology, contaminants, HACCP, and food safety.
Key Features
- Secondary processing of poultry meat
- Processing methods and technologies
- Manufacturing of poultry products
- Product quality and sensory attributes
- Processing equipment and engineering principles
- Packaging and thermal processing
- Microbiology, pathogens, and contaminants
- Sanitation, HACCP, and food safety
- Quality assurance and chemical/microbial analysis
