POULTRY MEAT PROCESSING
Features chapters on poultry meat nutrition, sanitation, equipment design, biofilm formation, meat quality defects, by-products and animal welfare. This work also covers subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation and packaging technology.
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| Other Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
2010
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Poultry meat processing