Poultry meat processing

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Poultry meat processing

Features chapters on poultry meat nutrition, sanitation, equipment design, biofilm formation, meat quality defects, by-products and animal welfare. This work also covers subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation and packaging technology.

Bibliographic Details
Main Authors:	Alvarado, Christine (Author), Owens, Casey M. (Author), Sams, Alan R. (Author)
Format:	Book
Language:	English
Published:	Boca Raton, FL : CRC Press , 2010
Edition:	2nd ed
Subjects:	Poultry > Processing

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