handbook of poultry science and technology volume 2 pdf

Handbook Of Poultry Science And Technology Volume 2 Pdf

On Saturday, May 8, 2021 2:21:28 PM

File Name: handbook of poultry science and technology volume 2 .zip
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Published: 08.05.2021

Part 1 Meat composition and additives: The protein and fat content of meat; The biochemistry of meat; The tenderness of fresh meat; Definitions of terms used in meat science and technology and meat conductivity; Additives: Phosphates, salt-sodium chloride, hydrocolloids, salts of organic acids and lactate; Additives: Proteins, carbohydrates, fillers and other additives; Colour in fresh meat and cured meat products. Part 3 Quality and safety issues: Sensory evaluation of meat products; HACCP in meat processing companies; Introduction to the microbiology of meat and meat products; The microbiology of specific bacteria; Predictive microbiology for meat products. There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives.

Meat Products Handbook

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Handbook of Poultry Science and Technology; Volume 2 Secondary Processing - Wiley

Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. Corpus ID: Handbook of poultry science and technology, Volume 2: secondary processing. Guerrero-Legarreta Published Business. Printer-friendly versionPDF version.

With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety.


Handbook of Poultry Science and Technology, Secondary Processing (Volume 2​). Pages · · MB · 2, Downloads.


Meat Products Handbook

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Email to a Friend. A comprehensive reference for the poultry industry —Volume 2 describes poultry processing from raw meat to final retail products. With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing.

Handbook Of Poultry Science And Technology Volume 2 2010

Handbook Of Poultry Science And Technology Volume 2 2010

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Buy now. Delivery included to Germany. Isabel Guerrero-Legarreta Volume 2. A comprehensive reference for the poultry industry- Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety.

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Wiley Online Library Probekapitel. Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety.

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4 Comments

  1. Rederola

    Handbook of Poultry Science and Technology, Volume 2. Editor(s). Isabel Guerrero‐Legarreta Ph.D.,. First published January

    12.05.2021 at 12:53 Reply
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    15.05.2021 at 18:29 Reply
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