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Synopsis
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.
Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to Fork
Now containing even more illustrations, this completely revised second edition features:
- Three new chapters - Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S.
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- New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumental tenderness measurements, and calculations for marination
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- Significant updates on primary, secondary, and further processing to reflect changes in the processing industry
This extremely informative textbook covers the gamut of poultry processing, including live bird production, muscle protein functionality, processing plant operations (primary, secondary, and further processing), quality and safety of poultry products, inspection systems, and wastewater management. It provides the steps and conditions used in poultry processing and discusses why they are necessary. In addition to its academic use, this valuable work serves as an essential reference for researchers, industry personnel, and extension specialists and agents seeking to expand their knowledge.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Casey M. Owens, University of Arkansas, Fayetteville, USA Christine Alvarado, Texas Tech University, Lubbock, USA Alan R. Sams, Clemson University, South Carolina, USA
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Poultry Meat Processing
Vendeur : SMASS Sellers, IRVING, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability. N° de réf. du vendeur ASNT3-237470
Quantité disponible : 2 disponible(s)
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Poultry Meat Processing
Edité par
CRC Press, 2000
ISBN 10 : 0849301203
ISBN 13 : 9780849301209
Ancien ou d'occasion
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Edition originale
Vendeur : Karl Theis, Torrance, CA, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Hardcover. Etat : Fine. 1st Edition. PAGES LIKE NEW CLEAN AND UNMARKED, NEW BOOK LIGHT SHELF WEAR. N° de réf. du vendeur 045649
Quantité disponible : 1 disponible(s)
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Poultry Meat Processing
Edité par
CRC Press, 2000
ISBN 10 : 0849301203
ISBN 13 : 9780849301209
Ancien ou d'occasion
Couverture rigide
Vendeur : WeBuyBooks, Rossendale, LANCS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. N° de réf. du vendeur wbs7845713589
Quantité disponible : 1 disponible(s)
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Poultry Meat Processing, Second Edition
Edité par
CRC Press, 2000
ISBN 10 : 0849301203
ISBN 13 : 9780849301209
Ancien ou d'occasion
Couverture rigide
Vendeur : Mispah books, Redhill, SURRE, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Hardcover. Etat : Like New. Like New. book. N° de réf. du vendeur ERICA77508493012036
Quantité disponible : 1 disponible(s)