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eBook Handbook of Poultry Science and Technology, Secondary Processing (Volume 2) download

by Isabel Guerrero-Legarreta,Alma Delia Alarcón-Rojo,Christine Alvarado,Amarinder S. Bawa,Francisco Guerrero-Avendaño,Janne Lundén,Lisa McKee,José Ángel Pérez-Álvarez,Yoshinori Mine,Casey M. Owens,Joe M. Regenstein,Marcelo R. Rosmini,Jorge Soriano-Santos,J. Eddie Wu,Y. H. Hui

eBook Handbook of Poultry Science and Technology, Secondary Processing (Volume 2) download ISBN: 0470185538
Author: Isabel Guerrero-Legarreta,Alma Delia Alarcón-Rojo,Christine Alvarado,Amarinder S. Bawa,Francisco Guerrero-Avendaño,Janne Lundén,Lisa McKee,José Ángel Pérez-Álvarez,Yoshinori Mine,Casey M. Owens,Joe M. Regenstein,Marcelo R. Rosmini,Jorge Soriano-Santos,J. Eddie Wu,Y. H. Hui
Publisher: Wiley; Volume 2 edition (February 8, 2010)
Language: English
Pages: 630
ePub: 1777 kb
Fb2: 1196 kb
Rating: 4.2
Other formats: lit txt mbr lrf
Category: Math Sciences
Subcategory: Agricultural Sciences

She has expertise in the meat and poultry sciences; and she has published over eighty manuscripts, five books, and twenty-nine book chapters. Hardcover: 614 pages.

Alma Delia Alarcon-Rojo, Christine Alvarado, Amarinder S. Bawa. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety

Volume 2: Secondary Processing covers processing poultry from raw .

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. 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.

Isabel Guerrero-Legarreta, P. . A comprehensive reference for the poultry industry-Volume 1 describes everything from husbandry up to preservation. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts.

Francisco Guerrero-Avendaño. Volume 2: Secondary Processing" is divided into seven parts: Secondary processing of poultry products-an overviewMethods in processing poultry products-includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredientsProduct es canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), poultry.

Amarinder S. Bawa, Francisco Guerrero-Avendaño, Alma Delia Alarcón-Rojo, Janne Lunden, Shelley R. McKee, Marcelo R. Rosmini, Jorge Soriano-Santos, Gita Cherian, Lisa McKee, José Ángel Pérez-Alvarez, . Hui. Handbook of Poultry Science and Technology, Two-Volume Set. Amarinder S. Bawa, Shelley R. Rosmini, . Hui, Lisa McKee, Alma Delia Alarcón-Rojo, Gita Cherian, José Ángel Pérez-Alvarez, Janne Lunden, Francisco Guerrero-Avendaño, Jorge Soriano-Santos.

From live poultry up until retail production, Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories.

Isabel Guerrero-Legarreta, Alma Delia Alarc?n-Rojo, Christine Alvarado, Amarinder S. Bawa, Francisco . Bawa, Francisco Guerrero-Avenda?o, Janne Lundén, Lisa McKee, José ?ngel Pérez-?lvarez, Yoshinori Mine, Casey M. Owens, Joe M. Regenstein, Marcelo R. Rosmini, Jorge Soriano-Santos, J. Eddie Wu, Y. H. 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 Marcelo Rojo.

Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories.

A comprehensive reference for the poultryindustry—Volume 2 describes poultry processing fromraw meat to final retail products

With an unparalleled level of coverage, the Handbook ofPoultry Science and Technology provides an up-to-date andcomprehensive reference on poultry processing. Volume 2:Secondary Processing covers processing poultry from raw meat touncooked, cooked or semi-cooked retail products. It includes thescientific, technical, and engineering principles of poultryprocessing, methods and product categories, product manufacturingand attributes, and sanitation and safety.

Volume 2: Secondary Processing is divided into sevenparts:

Secondary processing of poultry products—anoverviewMethods in processing poultry products—includesemulsions and gelations; breading and battering; mechanicaldeboning; marination, cooking, and curing; and non-meatingredientsProduct manufacturing—includes canned poultrymeat, turkey bacon and sausage, breaded product (nuggets), pasteproduct (pâté), poultry ham, luncheon meat, processedfunctional egg products, and special dietary products for theelderly, the ill, children, and infantsProduct quality and sensory attributes—includestexture and tenderness, protein and poultry meat quality, flavors,color, handling refrigerated poultry, and moreEngineering principles, operations, andequipment—includes processing equipment, thermalprocessing, packaging, and moreContaminants, pathogens, analysis, and qualityassurance—includes microbial ecology and spoilage inpoultry and poultry products; campylobacter; microbiology ofready-to-eat poultry products; and chemical and microbialanalysisSafety systems in the United States—includes U.S.sanitation requirements, HACCP, U.S. enforcement tools andmechanisms