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Poultry products technology

Author: George J Mountney; Carmen R Parkhurst
Publisher: New York : Food Products Press, ©1995.
Edition/Format:   Print book : English : 3rd edView all editions and formats
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Document Type: Book
All Authors / Contributors: George J Mountney; Carmen R Parkhurst
ISBN: 1560228563 9781560228561
OCLC Number: 31754744
Description: xiii, 446 pages : illustrations ; 23 cm
Contents: Ch. 1. The Poultry Industry --
Ch. 2. Quality Identification --
Ch. 3. Quality Maintenance --
Ch. 4. Chemical and Nutritive Characteristics --
Ch. 5. Measuring Yields and Characteristics --
Ch. 6. Microbiology of Poultry Meat --
Ch. 7. Water Supply, Plant Layout, and Sanitation --
Ch. 8. Processing Fresh Poultry --
Ch. 9. Packaging --
Ch. 10. Refrigerated Storage --
Ch. 11. Canning Poultry Products and Processing Soups --
Ch. 12. Dehydrating --
Ch. 13. Curing and Smoking --
Ch. 14. Preservation by Radiation --
Ch. 15. Other Processed Products --
Ch. 16. Cooking and Barbecuing Poultry --
Ch. 17. Inedible By-Products --
Ch. 18. Egg Quality Identification --
Ch. 19. Measuring Egg Quality --
Ch. 20. Egg Quality Maintenance --
Ch. 21. Eggs: Physical, Chemical, Nutritional, and Function Characteristics --
Ch. 22. Microbiology of Eggs --
Ch. 23. Processing Eggs --
Ch. 24. Methods of Analyses of Eggs and Egg Products.
Responsibility: George J. Mountney, Carmen R. Parkhurst.
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