Meat Poultry

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The Science of Poultry and Meat Processing

Author	: Shai Barbut
Publisher	:
Total Pages	:
Release	: 2016-06
ISBN-10	: 0889556253
ISBN-13	: 9780889556256
Rating	: 4/5 (256 Downloads)

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Book Synopsis The Science of Poultry and Meat Processing by : Shai Barbut

Download or read book The Science of Poultry and Meat Processing written by Shai Barbut and published by . This book was released on 2016-06 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Science of Poultry and Meat Processing Related Books

Language: en
Pages:

The Science of Poultry and Meat Processing

Authors: Shai Barbut

Categories: Meat industry and trade

Type: BOOK - Published: 2016-06 - Publisher:

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Language: en
Pages: 739

Handbook of Meat, Poultry and Seafood Quality

Authors: Leo M. L. Nollet

Categories: Technology & Engineering

Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons

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The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and proce

Language: en
Pages: 710

Advances in Meat, Poultry and Seafood Packaging

Authors: Joseph P. Kerry

Categories: Technology & Engineering

Type: BOOK - Published: 2012-06-22 - Publisher: Elsevier

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Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a c

Language: en
Pages: 405

Poultry Meat Processing and Quality

Authors: G Mead

Categories: Technology & Engineering

Type: BOOK - Published: 2004-06-01 - Publisher: Elsevier

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Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competit

Language: en
Pages: 585

Muscle Foods

Authors: Burdette C. Breidenstein

Categories: Technology & Engineering

Type: BOOK - Published: 2013-03-09 - Publisher: Springer Science & Business Media

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Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible