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Poultry products technology

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Published by Food Products Press in New York .
Written in English

Subjects:

  • Poultry -- Processing

Book details:

Edition Notes

Includes bibliographical references and index.

StatementGeorge J. Mountney, Carmen R. Parkhurst.
ContributionsParkhurst, Carmen R. 1942-
Classifications
LC ClassificationsTS1968 .M68 1995
The Physical Object
Paginationxiii, 446 p. :
Number of Pages446
ID Numbers
Open LibraryOL1121757M
ISBN 101560228563
LC Control Number94048542

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This book provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends. The book then discusses product formulation, key stages in production, good practice in safety and quality assurance, new product development and novel products. efforts in preparing this book, they make no representations or warranties with respect to the 24 Quality Characteristics of Poultry Products Sarah Padilla 25 Chemical Composition and Nutritional Content of Raw Poultry Meat Jorge Soriano-Santos Isabel Guerrero-Legarreta Handbook of Poultry Science and Technology,,. 2. Jan 12,  · A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products. With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on . Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical poi.