Processing of Poultry

Häftad, Engelska, 2012

709 kr

Beställningsvara. Skickas inom 10-15 vardagar

Fri frakt för medlemmar vid köp för minst 249 kr.

Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process.

Produktinformation

Utgivningsdatum2012-10-20
Mått140 x 216 x 24 mm
Vikt545 g
FormatHäftad
SpråkEngelska
Antal sidor423
FörlagSpringer-Verlag New York Inc.
ISBN9781461358541

Tillhör följande kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

1. Quality Requirements in the Modern Poultry Industry.- 2. Stunning and Slaughter.- 3. Technological Developments in Pre-slaughter Handling and Processing.- 4. Chilling, Freezing and Thawing.- 5. Influence of Processing on Product Quality and Yield.- 6. Hygiene Problems and Control of Process Contamination.- 7. Microbiological Criteria for Poultry Products.- 8. Further Processing of Poultry.- 9. Utilisation of Turkey Meat in Further-processed Products.- 10. Developments in Enrobed Products.- 11. Treatment and Disposal of Processing Wastes.