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- Author: G C Mead
- Publisher: Aspen Publishers
- ISBN-10: 0412538601
- ISBN-13: 9780412538605
- Format: 14 x 21.6 x 2.9 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
1. Quality Requirements in the Modern Poultry Industry.- 2. Stunning and Slaughter.- 3. Technological Developments in Pre-slaughter Handling and Processing.- 4. Chilling, Freezing and Thawing.- 5. Influence of Processing on Product Quality and Yield.- 6. Hygiene Problems and Control of Process Contamination.- 7. Microbiological Criteria for Poultry Products.- 8. Further Processing of Poultry.- 9. Utilisation of Turkey Meat in Further-processed Products.- 10. Developments in Enrobed Products.- 11. Treatment and Disposal of Processing Wastes.
EXTRA 10 % discount with code: EXTRA
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The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: G C Mead
- Publisher: Aspen Publishers
- ISBN-10: 0412538601
- ISBN-13: 9780412538605
- Format: 14 x 21.6 x 2.9 cm, kieti viršeliai
- Language: English English
1. Quality Requirements in the Modern Poultry Industry.- 2. Stunning and Slaughter.- 3. Technological Developments in Pre-slaughter Handling and Processing.- 4. Chilling, Freezing and Thawing.- 5. Influence of Processing on Product Quality and Yield.- 6. Hygiene Problems and Control of Process Contamination.- 7. Microbiological Criteria for Poultry Products.- 8. Further Processing of Poultry.- 9. Utilisation of Turkey Meat in Further-processed Products.- 10. Developments in Enrobed Products.- 11. Treatment and Disposal of Processing Wastes.
Reviews