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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!


    Last edited by Motoko; 20th March 2013 at 03:54 PM. Reason: ADD INFO, IMAGE, DESCRIPTION. TEMPLATE.
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    Default Re: Poultry Meat Processing and Quality

    Poultry Meat Processing and Quality
    2004




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