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Thread: Poultry Meat Processing

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    Default Poultry Meat Processing

    Poultry Meat Processing
    By Alan R. Sams




    Pages: 344
    Publisher: --
    Edition: 1st., 2001

    Language: English
    ISBN: 978-0849301203

    Description

    This book is the product of some of the best poultry and food scientists in the world today. Its concept was born from the need for a good instructional textbook in the poultry processing and product quality courses taught by many of the contributors. The text is an instructional and not necessarily exhaustive review of the scientific literature in each of its component areas. In addition to its teaching use, this book will also be a useful reference for academic researchers, industry personnel, and extension specialists/agents seeking further knowledge.

    Enjoy!

    Last edited by Motoko; 20th March 2013 at 04:16 PM. Reason: ADD INFO, IMAGE, DESCRIPTION. TEMPLATE.
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    Default Re: Poultry Meat Processing

    Poultry Meat Processing
    2001



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