A comprehensive reference for the poultry industry--Volume 2 describes poultry processing from raw meat to final retail products
With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and...
A comprehensive reference for the poultry industry--Volume 2 describes poultry processing from raw meat to final retail products
A comprehensive reference for the poultry industry--Volume 1 describes everything from husbandry up to preservation
With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an...
A comprehensive reference for the poultry industry--Volume 1 describes everything from husbandry up to preservation
