Ebook Category: Avian, Food technology, Poultry
Title: Ebook of Poultry Meat Processing PDF Download
Poultry Meat Processing
Poultry Meat Processing, Second Edition 2nd Edition
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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:
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.
- New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumental tenderness measurements, and calculations for marination
- Significant updates on primary, secondary, and further processing to reflect changes in the processing industry
- Hardcover: 454 pages
- Publisher: CRC Press; 2 edition (February 9, 2010)
- Language: English
- ISBN-10: 1420091891
- ISBN-13: 978-1420091892