Author: Shai Barbut
Publisher: CRC Press
Published: 2016-04-19
Total Pages: 566
ISBN-13: 1420031740
DOWNLOAD EBOOK →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 points required to assure high quality and safe produ
Author:
Publisher: Clarkson Potter Publishers
Published: 1999
Total Pages: 0
ISBN-13: 9780609600634
DOWNLOAD EBOOK →Introduces the best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant, accompanied by tips on cooking equipment, techniques, and ingredients.
Author: John Ash
Publisher: Running Press Adult
Published: 2013-09-24
Total Pages: 322
ISBN-13: 0762444843
DOWNLOAD EBOOK →More than 170 recipes for chicken, eggs, turkey, duck, goose, and small birds, plus proper storage, handling and preparation.
Author: United States. Congress. House. Committee on Agriculture
Publisher:
Published: 1968
Total Pages: 228
ISBN-13:
DOWNLOAD EBOOK →Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock and Grains
Publisher:
Published: 1968
Total Pages: 218
ISBN-13:
DOWNLOAD EBOOK →Author: VivianE Mountney
Publisher: Routledge
Published: 2017-10-06
Total Pages: 446
ISBN-13: 1351423290
DOWNLOAD EBOOK →Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good econ