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Thread: Poultry Meat Processing and Quality

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    Default Poultry Meat Processing and Quality

    Poultry Meat Processing and Quality
    By G.C. Mead




    Pages: 380
    Publisher: --
    Edition: 1st., 2004
    Language: English
    ISBN: 978-1855739038

    Description

    The subject-matter of the book is broader than the title suggests. It recognisesthe key consumer requirements and both perceived and real health-hazardsassociated with poultry-meat products. Also included is the influence ofproduction factors on product quality, especially the role of breeding andhusbandry conditions, and subsequent effects of various processing, packagingand cold-storage systems on product quality, safety and shelf-life. In this way,the book deals with relevant parts of the entire supply chain and reviews themethods available for measuring quality attributes and functional properties of
    the meat for product manufacture.

    Enjoy!


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    Default Re: Poultry Meat Processing and Quality

    Poultry Meat Processing and Quality
    2004




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