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Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 60
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Book Description
Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 60
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 42
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Book Description
Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 42
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Book Description
Author: M. E. Pennington
Publisher: Forgotten Books
ISBN: 9780266276340
Category : Business & Economics
Languages : en
Pages : 46
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Book Description
Excerpt from Studies of Poultry From the Farm to the Consumer The fact that the changes undergone by poultry at temperatures below freezing are of a different character from those undergone at ordinary temperatures, as indicated by appearance, flavor, odor, etc., has led to the assumption on the part of the industry that changes in composition do not occur. The fact, too, that the changes are so subtle that the best scientific methods obtainable at present are only just beginning to detect them, together with the further fact that, for the most part, the investigations have up to this time not gone far enough to elucidate the means by which the changes noted are brought about, renders the problem from both the scientific and the technical viewpoint one of great difficulty as well as interest. The general public agitation in the United States in recent years concerning cold-stored foods, in the sense of foods kept in a frozen condition for long periods, has been productive of more scientific experimentation and closer technical observation of such products than has been accorded to flesh foods kept at or a few degrees above the freezing point; yet the quality of perishable stuffs of all kinds so kept would demand that this phase of refrigeration be studied quite as thoroughly, if not more thoroughly, than the former. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Casey M. Owens
Publisher: CRC Press
ISBN: 1420042173
Category : Business & Economics
Languages : en
Pages : 345
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Book Description
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro
Author: Steve Striffler
Publisher: Yale University Press
ISBN: 0300128169
Category : Business & Economics
Languages : en
Pages : 207
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Book Description
From inside the chicken factory, a report on the real cost of chicken for farmers, workers, and consumers
Author: Massimiliano Petracci
Publisher: Woodhead Publishing
ISBN: 0081007698
Category : Technology & Engineering
Languages : en
Pages : 388
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Book Description
Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. - Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation - Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values - Contains contributions from editors who are very well known and highly respected in the field
Author: Floyd Alvin Lasley
Publisher:
ISBN:
Category : Poultry industry
Languages : en
Pages : 32
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Book Description
