Poultry products processing

Poultry products processing: an industry guide

by Barbut, S.

Type Book
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Poultry Meat processong and product technology; Basic anatomy and muscle biology; Catching and hauling live birds; Primary processing of poultry; Stunning of poultry; Inspection, grading, cut up and composition; Preservation by chilling, heating and other means; Meat processing: equipment; Poultry products: formulations and gelation; Battering and breading; Microbiology and sanitation; Hazard Analysis Critical Control Poitns (HACCP); Meat color and flavor; Measuring sensory and functional prope…

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Title Statements

  • Full title :Poultry products processing : an industry guide.

Summary

Poultry Meat processong and product technology; Basic anatomy and muscle biology; Catching and hauling live birds; Primary processing of poultry; Stunning of poultry; Inspection, grading, cut up and composition; Preservation by chilling, heating and other means; Meat processing: equipment; Poultry products: formulations and gelation; Battering and breading; Microbiology and sanitation; Hazard Analysis Critical Control Poitns (HACCP); Meat color and flavor; Measuring sensory and functional properties; Products and waste.

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Edition Statements

  • Publication Date:2002.

Publication Statements

  • Publisher(s):CRC Press
  • Place of Publication:Boca Raton
  • Language:eng
  • Publication Date:2002.

The Physical Object

  • Description:548 p.

Edition Identifiers

  • ISBN:1587160609, 9781587160608
  • oclc:ocn709405263
  • Dewey Decimal:664.93

Subjects

Carne de ave Industrialização Processamento

Writers

Barbut, S.

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