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Author: Susan Merrill Squier
Publisher: Rutgers University Press
ISBN: 0813549248
Category : Science
Languages : en
Pages : 272
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Book Description
Poultry Science, Chicken Culture is a collection of essays about the chickenùthe familiar domestic bird that has played an intimate part in our cultural, scientific, social, economic, legal, and medical practices and concerns since ancient Egypt, Greece, and Rome. --
Author: Susan Merrill Squier
Publisher: Rutgers University Press
ISBN: 0813549248
Category : Science
Languages : en
Pages : 272
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Book Description
Poultry Science, Chicken Culture is a collection of essays about the chickenùthe familiar domestic bird that has played an intimate part in our cultural, scientific, social, economic, legal, and medical practices and concerns since ancient Egypt, Greece, and Rome. --
Author: P. V. Sreenivasaiah
Publisher: IBDC Publishers
ISBN: 9788181891471
Category : Poultry
Languages : en
Pages : 1504
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Book Description
In Indian context.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 702
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 698
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Book Description
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
Author: Alice Barrows
Publisher:
ISBN:
Category : Accidents
Languages : en
Pages : 1502
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Book Description
Author:
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 704
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Book Description
Author: T. B. Spalding
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 178
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Book Description
Author: Denise Phillips
Publisher: Springer
ISBN: 3319121855
Category : Science
Languages : en
Pages : 506
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Book Description
This volume explores problems in the history of science at the intersection of life sciences and agriculture, from the mid-eighteenth to the mid-twentieth century. Taking a comparative national perspective, the book examines agricultural practices in a broad sense, including the practices and disciplines devoted to land management, forestry, soil science, and the improvement and management of crops and livestock. The life sciences considered include genetics, microbiology, ecology, entomology, forestry, and deal with US, European, Russian, Japanese, Indonesian, Chinese contexts. The book shows that the investigation of the border zone of life sciences and agriculture raises many interesting questions about how science develops. In particular it challenges one to re-examine and take seriously the intimate connection between scientific development and the practical goals of managing and improving – perhaps even recreating – the living world to serve human ends. Without close attention to this zone it is not possible to understand the emergence of new disciplines and transformation of old disciplines, to evaluate the role and impact of such major figures of science as Humboldt and Mendel, or to appreciate how much of the history of modern biology has been driven by national ambitions and imperialist expansion in competition with rival nations.
Author: South Dakota Agricultural College
Publisher:
ISBN:
Category : Agricultural colleges
Languages : en
Pages : 1126
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Book Description
