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Poultry meat processing and quality /
This important collection provides an authoritative review of the key issues in poultry processing. Part 1 discusses good practice during production, from breeding and husbandry to slaughter, secondary processing, packaging and storage. Part 2 analyses safety issues such as the control of microbial...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge, Eng. :
CRC Press ; Woodhead Pub.,
2004.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Poultry meat processing and quality / |c edited by G.C. Mead. |
| 260 | |a Boca Raton : |b CRC Press ; |a Cambridge, Eng. : |b Woodhead Pub., |c 2004. | ||
| 300 | |a 1 online resource (xvi, 388 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a This important collection provides an authoritative review of the key issues in poultry processing. Part 1 discusses good practice during production, from breeding and husbandry to slaughter, secondary processing, packaging and storage. Part 2 analyses safety issues such as the control of microbial and chemical hazards, as well as how to maintain quality through the supply chain. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Poultry |x Processing. | |
| 650 | 6 | |a Volailles |x Traitement. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Poultry |x Processing |2 fast | |
| 700 | 1 | |a Mead, G. C. | |
| 776 | 0 | 8 | |i Print version: |t Poultry meat processing and quality. |d Boca Raton : CRC Press ; Cambridge, Eng. : Woodhead Pub., 2004 |z 1855737272 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpPMPQ0007/toc |z Texto completo |
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