Author:
Publisher:
ISBN:
Category : Exports
Languages : en
Pages : 544
Book Description
World Poultry Situation
Author:
Publisher:
ISBN:
Category : Exports
Languages : en
Pages : 544
Book Description
Publisher:
ISBN:
Category : Exports
Languages : en
Pages : 544
Book Description
World Agricultural Situation
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 28
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 28
Book Description
OECD-FAO Agricultural Outlook 2016-2025
Author: OECD
Publisher: OECD Publishing
ISBN: 9264253238
Category :
Languages : en
Pages : 138
Book Description
The OECD-FAO Agricultural Outlook 2016-2025 provides an assessment of prospects for the coming decade of the agricultural commodity markets across 41 countries and 12 regions, including OECD countries and key agricultural producers, such as India, China, Brazil, the Russian Federation and Argentina.
Publisher: OECD Publishing
ISBN: 9264253238
Category :
Languages : en
Pages : 138
Book Description
The OECD-FAO Agricultural Outlook 2016-2025 provides an assessment of prospects for the coming decade of the agricultural commodity markets across 41 countries and 12 regions, including OECD countries and key agricultural producers, such as India, China, Brazil, the Russian Federation and Argentina.
Handbook of Poultry Science and Technology, Secondary Processing
Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632
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
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632
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
World Agricultural Situation
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 250
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 250
Book Description
Poultry Quality Evaluation
Author: Massimiliano Petracci
Publisher: Woodhead Publishing
ISBN: 0081007698
Category : Technology & Engineering
Languages : en
Pages : 388
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
Publisher: Woodhead Publishing
ISBN: 0081007698
Category : Technology & Engineering
Languages : en
Pages : 388
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
Monthly Catalog of United States Government Publications
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1136
Book Description
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1136
Book Description
Agricultural Trade Highlights
Author:
Publisher:
ISBN:
Category : Exports
Languages : en
Pages : 28
Book Description
Publisher:
ISBN:
Category : Exports
Languages : en
Pages : 28
Book Description
Foreign Agriculture
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 196
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 196
Book Description
Export Markets for U.S. Grain and Products
Author:
Publisher:
ISBN:
Category : Barley industry
Languages : en
Pages : 774
Book Description
Publisher:
ISBN:
Category : Barley industry
Languages : en
Pages : 774
Book Description