Poultry Products Processing: An Industry Guide
Autor Shai Barbuten Limba Engleză Hardback – 26 sep 2001
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Specificații
ISBN-13: 9781587160608
ISBN-10: 1587160609
Pagini: 560
Ilustrații: illustrations
Dimensiuni: 152 x 229 x 35 mm
Greutate: 1.2 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
ISBN-10: 1587160609
Pagini: 560
Ilustrații: illustrations
Dimensiuni: 152 x 229 x 35 mm
Greutate: 1.2 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Public țintă
ProfessionalCuprins
Poultry Meat Processing and Product Technology. Basic Anatomy and Muscle Biology. Catching and Hauling Live Birds. Primary Processing of Poultry. Stunning of Poultry. Inspection, Grading, Cut Up and Composition. Preservation by Chilling, Heating, and Other Means. Meat Processing Equipment. Poultry Products Formulations and Gelation. Battering and Breading. Microbiology and Sanitation. Hazard Analysis Critical Control Points (HACCP). Meat Color and Flavor. Measuring Sensory and Functional Properties. By-Products and Waste.
Recenzii
"…a readable, scholarly book, which presents a snapshot of the poultry processing industry…will stand the test of time without difficulty…The book is a valuable guide for anyone entering or studying the poultry processing or products industry. For those already involved, it will provide a valuable reference work. Training of employees and management personnel is another potential application."
- World's Poultry Science Journal
"This book will provide the poultry industry and academia a valuable resource for poultry processing. It contains an effective presentation of theoretical and practical aspects of poultry eat processing in an overall logical sequence."
- N.G. Marriott in Journal of Muscle Foods
- World's Poultry Science Journal
"This book will provide the poultry industry and academia a valuable resource for poultry processing. It contains an effective presentation of theoretical and practical aspects of poultry eat processing in an overall logical sequence."
- N.G. Marriott in Journal of Muscle Foods
Descriere
Poultry Products Processing: An Industry Guide covers all major aspects of modern poultry further processing. The book provides an overview of the poultry industry and discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. It forms a comprehensive guide to converting poultry muscle into meat, highlighting the critical steps required to assure high quality and safe product manufacturing. Topics include meat product formulations, processing equipment, principles of equipment operation, food safety, microbiology, sanitation methods, and HACCP.