Poultry products processing : an industry guide /: an industry guide. ([2002])

• Record Type: Book
• Further Information: Note: Shai Barbut.
• Authors: Barbut, Shai, 1956-
• Contents: Ch. 1. Poultry Meat Processing and Product Technology -- Ch. 2. Basic Anatomy and Muscle Biology -- Ch. 3. Catching and Hauling Live Birds -- Ch. 4. Primary Processing of Poultry -- Ch. 5. Stunning of Poultry -- Ch. 6. Inspection, Grading, Cut Up and Composition -- Ch. 7. Preservation by Chilling, Heating and Other Means -- Ch. 8. Meat Processing -- Equipment -- Ch. 9. Poultry Products -- Formulations and Gelation -- Ch. 10. Battering and Breading -- Ch. 11. Microbiology and Sanitation -- Ch. 12. Hazard Analysis Critical Control Points (HACCP) -- Ch. 13. Meat Color and Flavor -- Ch. 14. Measuring Sensory and Functional Properties -- Ch. 15. By-Products and Waste.
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2002
• Extent: 1 online resource (xii, 548 pages), illustrations
• Subjects: 664/.93; Poultry -- Processing; TECHNOLOGY & ENGINEERING -- Food Science; Poultry -- Processing; Aves domésticas (processamento); Carnes e derivados; Electronic books
• Languages: English
• ISBNs: 1420031740; 9781420031744
• Related ISBNs: 1587160609; 9781587160608
• Notes: Note: Includes bibliographical references and index.; Note: Description based on print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.