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Processing of Poultry [electronic resource] / edited by G. C. Mead

Author
Mead, G. C.
Published
Boston, MA : Springer US : Imprint: Springer, 1995.
Physical Description
X, 423 pages : online resource
Additional Creators
SpringerLink (Online service)
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Contents
1. Quality Requirements in the Modern Poultry Industry -- 2. Stunning and Slaughter -- 3. Technological Developments in Pre-slaughter Handling and Processing -- 4. Chilling, Freezing and Thawing -- 5. Influence of Processing on Product Quality and Yield -- 6. Hygiene Problems and Control of Process Contamination -- 7. Microbiological Criteria for Poultry Products -- 8. Further Processing of Poultry -- 9. Utilisation of Turkey Meat in Further-processed Products -- 10. Developments in Enrobed Products -- 11. Treatment and Disposal of Processing Wastes.
Subject(s)
ISBN
9781461520597
Digital File Characteristics
text file PDF
Note
AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
Part Of
Springer eBooks
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