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dc.contributor.authorMead, G. C. (edit)
dc.date.issued2000
dc.identifier.isbn1-85573-903-8
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/8188
dc.descriptionxvi, 388 p. : ill.
dc.description.abstractThe book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.
dc.language.isoen
dc.publisherCRC Press
dc.subjectMeat
dc.subject.otherPoultry
dc.subject.otherMeat industry and trade
dc.subject.otherQuality control
dc.titlePoultry meat processing and quality
dc.typeBook


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