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Poultry Meat Processing (Hardcover)

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Product Overview

The first edition of Poultry Meat Processing provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, and engineering involved. Upholding its reputation as the most comprehensive text available, the second edition features five new chapters on poultry meat nutrition, sanitation, equipment design, biofilm formation, meat quality defects, by-products, and animal welfare. Written by acknowledged experts, the text also offers significant updates on important subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation, and the latest packaging technology.


Publisher Taylor & Francis
Mfg Part# 9781420091892
SKU 208400781
Format Hardcover
ISBN10 1420091891
Release Date 2/1/2010
Product Attributes
Book Format Hardcover
Edition 0002
Number of Pages 0441
Publisher CRC Press
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