Consumer Preferences, Usages, and Buying Practices for Poultry and Poultry Products (Classic Reprint) PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Consumer Preferences, Usages, and Buying Practices for Poultry and Poultry Products (Classic Reprint) PDF full book. Access full book title Consumer Preferences, Usages, and Buying Practices for Poultry and Poultry Products (Classic Reprint) by Margaret Weidenhamer. Download full books in PDF and EPUB format.
Author: Margaret Weidenhamer
Publisher: Forgotten Books
ISBN: 9780364023204
Category : Business & Economics
Languages : en
Pages : 140
Get Book Here
Book Description
Excerpt from Consumer Preferences, Usages, and Buying Practices for Poultry and Poultry Products About half of the users estimated that they had served broiler fryers l or more times a week, on the average, during the preceding year. Another 1 in it had served them about 2 or 3 times a month. 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: Margaret Weidenhamer
Publisher: Forgotten Books
ISBN: 9780364023204
Category : Business & Economics
Languages : en
Pages : 140
Get Book Here
Book Description
Excerpt from Consumer Preferences, Usages, and Buying Practices for Poultry and Poultry Products About half of the users estimated that they had served broiler fryers l or more times a week, on the average, during the preceding year. Another 1 in it had served them about 2 or 3 times a month. 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: Margaret Weidenhamer
Publisher:
ISBN:
Category : Consumers' preferences
Languages : en
Pages : 140
Get Book Here
Book Description
Author: USA. Department of Agriculture. Agricultural Marketing Service
Publisher:
ISBN:
Category :
Languages : en
Pages : 134
Get Book Here
Book Description
Author: Margaret Weidenhamer
Publisher:
ISBN:
Category : Consumers' preferences
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Kelsey Beeler Gardner
Publisher: Forgotten Books
ISBN: 9780365721017
Category : Business & Economics
Languages : en
Pages : 76
Get Book Here
Book Description
Excerpt from Consumer Habits and Preferences in the Purchase and Consumption of Meat The questions forming the questionnaire were developed after tests of several questionnaires in six cities. In its final form the questionnaire included those questions for which it was believed sat1s factory and reliable answers could be Obtained. The questions were so framed as to include not only those relating to actual practices in the purchase and consumption but also others Indicating housewives' Opinions and vie'wpoints in the purchasing and consumption Of meat. For the purposes of the survey, fish and poultry were not regarded as meat and were classed as other foods. Particular emphasis was placed on fresh meat as distinguished from smoked and cured meats. The nature and extent of the information gathered through the questionnaire Will be more readily grasped by a statement of its general content. A summary 3 of the questions follows. 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: George J. Mountney
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 6
Get Book Here
Book Description
Author: Gordon Joseph Dobson
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 138
Get Book Here
Book Description
Author: G Mead
Publisher: Elsevier
ISBN: 1855739038
Category : Technology & Engineering
Languages : en
Pages : 405
Get Book Here
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: National Research Council
Publisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
Get Book Here
Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632
Get Book Here
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
