Beschreibung

A comprehensive reference for the poultry industryVolume 2 describes poultry processing from raw meat to final retail productsWith 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.Volume 2: Secondary Processing is divided into seven parts:Secondary processing of poultry productsan overviewMethods in processing poultry productsincludes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredientsProduct manufacturingincludes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (p

Rezensionen ( 0 )
Every Friday we give gifts for the best reviews.
The winner is announced on the pages of ReadRate in social networks.
Zitate (0)
Sie können als Erste ein Zitat veröffentlichen.
Top