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Author: Association of Jewish Libraries
Publisher:
ISBN:
Category : Jewish librarians
Languages : en
Pages : 320
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Book Description
Author: Association of Jewish Libraries
Publisher:
ISBN:
Category : Jewish librarians
Languages : en
Pages : 320
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Book Description
Author: Association of Jewish Libraries. Convention
Publisher:
ISBN:
Category : Jewish libraries
Languages : en
Pages : 310
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Book Description
Author: Association of Jewish Libraries
Publisher:
ISBN:
Category : Jewish libraries
Languages : en
Pages : 1082
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Book Description
Author: Association of Jewish Libraries
Publisher:
ISBN:
Category : Jewish libraries
Languages : en
Pages : 314
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Book Description
Author:
Publisher:
ISBN:
Category : Information science
Languages : en
Pages : 950
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Book Description
An index to library and information science literature.
Author: Florida. Division of Historical Resources
Publisher:
ISBN:
Category : History
Languages : en
Pages : 52
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Book Description
Traces the steps of Florida's Jewish pioneers from colonial times through the present through the historical sites in each county that reflect their heritage.
Author: G Mead
Publisher: Elsevier
ISBN: 1855739038
Category : Technology & Engineering
Languages : en
Pages : 405
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Book Description
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The 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.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues
Author: United States. Congress
Publisher:
ISBN:
Category :
Languages : en
Pages : 1196
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Book Description
Author: Arnold Dashefsky
Publisher: Springer
ISBN: 9783030403706
Category : Religion
Languages : en
Pages : 830
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Book Description
Part I of each volume will feature 5-7 major review chapters, including 2-3 long chapters reviewing topics of major concern to the American Jewish community written by top experts on each topic, review chapters on "National Affairs" and "Jewish Communal Affairs" and articles on the Jewish population of the United States and the World Jewish Population. Future major review chapters will include such topics as Jewish Education in America, American Jewish Philanthropy, Israel/Diaspora Relations, American Jewish Demography, American Jewish History, LGBT Issues in American Jewry, American Jews and National Elections, Orthodox Judaism in the US, Conservative Judaism in the US, Reform Judaism in the US, Jewish Involvement in the Labor Movement, Perspectives in American Jewish Sociology, Recent Trends in American Judaism, Impact of Feminism on American Jewish Life, American Jewish Museums, Anti-Semitism in America, and Inter-Religious Dialogue in America. Part II-V of each volume will continue the tradition of listing Jewish Federations, national Jewish organizations, Jewish periodicals, and obituaries. But to this list are added lists of Jewish Community Centers, Jewish Camps, Jewish Museums, Holocaust Museums, and Jewish honorees (both those honored through awards by Jewish organizations and by receiving honors, such as Presidential Medals of Freedom and Academy Awards, from the secular world). We expand the Year Book tradition of bringing academic research to the Jewish communal world by adding lists of academic journals, articles in academic journals on Jewish topics, Jewish websites, and books on American and Canadian Jews. Finally, we add a list of major events in the North American Jewish Community.
Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632
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Book Description
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 processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
