POULTRY MEAT PROCESSING

POULTRY MEAT PROCESSING

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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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Bibliographic Details
Other Authors: Owens, Casey M. (edited), Alvarado, Christine (edited), Sams, Alan R. (edited)
Format: Book
Language:English
Published: Boca Raton, FL CRC Press 2010
Subjects:
Poultry > Processing
Online Access:Click Here to View Status and Holdings.
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040 # # |a DLC  |b eng  |c DLC  |d UiTM  |e rda 
041 0 # |a eng 
090 0 0 |a TS1968  |b .P675 2010 
245 0 0 |a POULTRY MEAT PROCESSING  |c Edited by Casey M. Owens, Christine Alvarado, Alan R. Sams 
264 # 1 |a Boca Raton, FL  |b CRC Press  |c 2010 
264 # 4 |c ©2010 
300 # # |a xii, 441 pages  |b illustrations  |c 26 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a 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. 
650 # 0 |a Poultry  |x Processing 
700 1 # |a Owens, Casey M.  |e edited 
700 1 # |a Alvarado, Christine  |e edited 
700 1 # |a Sams, Alan R.  |e edited 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=426188 

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