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00000cam a2200000 7i4500 |
| 001 |
0000093566 |
| 005 |
20200514093000.0 |
| 008 |
170713s2002 flu eng |
| 020 |
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|a 1587160609
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| 020 |
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|a 9781587160608
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a TS1968
|b .B37 2002
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| 090 |
0 |
0 |
|a TS1968
|b .B37 2002
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| 100 |
1 |
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|a Barbut, Shabtai ,
|e author
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| 245 |
1 |
0 |
|a Poultry products processing :
|b an industry guide
|c Shai Barbut
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| 264 |
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1 |
|a Boca Raton, Florida :
|b CRC Press
|c c2002
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| 300 |
|
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|a xii, 548 pages :
|b illustrations ;
|c 25 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Poultry meat processing and product technology -- 2. Basic anatomy and muscle biology -- 3. Catching and hauling live birds -- 4. Primary processing of poultry -- 5. Stunning of poultry -- 6. Inspection, grading, cut up and composition -- 7. Preservation by chilling, heating and other means -- 8. Meat processing-equipment -- 9. Poultry products-formulations and gelation -- 10. Battering and breading -- 11. Microbiology and sanitation -- 12. Hazard analysis critical control points (HACCP) -- 13. Meat color and flavor -- 14. Measuring sensory and functional properties -- 15. By-products and waste
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| 650 |
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0 |
|a Poultry
|x Processing
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| 999 |
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|a 1000172375
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
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