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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: T. B. Spalding
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 178
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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:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 702
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Book Description
Author: T. B. Spalding
Publisher:
ISBN:
Category :
Languages : en
Pages : 180
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 698
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1642
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Book Description
American national trade bibliography.
Author: South Dakota Agricultural College
Publisher:
ISBN:
Category : Agricultural colleges
Languages : en
Pages : 1126
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Book Description
Author:
Publisher:
ISBN:
Category : Deaf
Languages : en
Pages : 526
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Book Description
Beginning with Sept. 1955 issue, includes lists of doctors' dissertations and masters' theses on the education of the deaf.
