Search Results - "poultry"

Chemical contaminants and residues in food

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ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS by Labensky, Sarah R., Hause, Alan M., Martel, Priscilla A.

Table of Contents: “…Part 1: PROFESSIONALISM The Culinary Profession Cleanliness and Safety Writing Menus and Recipes Part 2: PREPARATION The Kitchen and the Tools The Art of Using Knives Taste, Smell and Flavors Of Meats and Cheeses Organizing and Planning Part 3: COOKING Principles and Techniques Stocks and Sauces Soups Meats and How to Cook Them Beef Veal Lamb Pork Poultry Game Fish + Shellfish Egg, the Queen of Breakfast Variety with Vegetables Potatoes, Grains and Pasta Nutrients and Nourshment Part 4: GARDE MANGER Salads and Salad Dressings Fruits Sandwiches Charcuterie Hors d'Oeuvre and Canapes Part 5: BAKING The arts and science of baking Quick Breads Yeast Breads Pies, Pastries and Cookies Cakes and Frostings Custards, Creams, Frozen Desserts + Sauces Part 6: PRESENTATION Beauty on the Plate Presenting a Buffet AP 1: Professional Organizations AP 2: Measurement and Conversion Charts AP 3: Fresh Produce Availability Chart AP 4: Bibliography and Recommended Reading Glossary Index…”
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The Chemistry of Muscle-based Foods

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THE ASIAN KITCHEN FABULOUS RECIPES FROM EVERY CORNER OF ASIA

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FOOD MICROBIOLOGY by Frazier, William C., Westhoff, Dennis C.

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Advances in Agricultural Animal Welfare Science and Practice

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Entomology

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Probiotocs and Prebiotics in Food, Nutrition and Health by Diaz, Sara Diana Garduno

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