Placeholder text

Go to cart

Poultry Meat Processing

By Owens, Casey M.

Poultry Meat Processing Law

Poultry Meat Processing

By Owens, Casey M.

0 - Default Title
Description
The first edition of Poultry Meat Processing provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, and engineering involved. Upholding its reputation as the most comprehensive text available, the second edition features five new chapters on poultry meat nutrition, sanitation, equipment design, biofilm formation, meat quality defects, by-products, and animal welfare. Written by acknowledged experts, the text also offers significant updates on important subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation, and the latest packaging technology.
Product details
Edition:
2
Number of Pages:
454
Release Date:
2010-02-10
Publication Date:
2010-02-09
Publisher:
CRC Press
Languages:
Original: English
ISBN10:
1420091891
ISBN13:
9781420091892
GPSR Manufacturer Reference:
[email protected]
Weight:
1043 g
Height:
183 cm
Width:
260 cm
Thickness:
29 cm
Buy on Amazon
Currently sold out