Poultry Meat Processing
Casey M. Owens
Sold by THE SAINT BOOKSTORE, Southport, United Kingdom
AbeBooks Seller since 14 June 2006
New - Hardcover
Condition: New
Ships from United Kingdom to U.S.A.
Quantity: 5 available
Add to basketSold by THE SAINT BOOKSTORE, Southport, United Kingdom
AbeBooks Seller since 14 June 2006
Condition: New
Quantity: 5 available
Add to basketThis item is printed on demand. New copy - Usually dispatched within 5-9 working days.
Seller Inventory # C9781420091892
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.
Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to Fork
Now containing even more illustrations, this completely revised second edition features:
This extremely informative textbook covers the gamut of poultry processing, including live bird production, muscle protein functionality, processing plant operations (primary, secondary, and further processing), quality and safety of poultry products, inspection systems, and wastewater management. It provides the steps and conditions used in poultry processing and discusses why they are necessary. In addition to its academic use, this valuable work serves as an essential reference for researchers, industry personnel, and extension specialists and agents seeking to expand their knowledge.
Casey M. Owens, University of Arkansas, Fayetteville, USA
Christine Alvarado, Texas Tech University, Lubbock, USA
Alan R. Sams, Clemson University, South Carolina, USA
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