
Poultry meat processing and quality / edited by G.C. Me
Tác giả : edited by G.C. Me
Nhà xuất bản : Woodhead Publishing Limited
Năm xuất bản : 2004
Nơi xuất bản : Abington
Mô tả vật lý : xvi, 388 p. : ill. ; 24 cm
ISBN : 1855737272
Số phân loại : 664.93
Tùng thư :
Woodhead publishing in food science and technology
Chủ đề : 1. Poultry -- Processing. 2. Thịt gà. 3. Thực phẩm.
Thông tin chi tiết
Tóm tắt : | This collection provides an authoritative review of the key issues in poultry processing. Part 1 discusses good practice during production, from breeding and husbandry to slaughter, secondary processing, packaging and storage. Part 2 analyses safety issues such as the control of microbial and chemical hazards, as well as how to maintain quality through the supply chain. CONTENTS Part 1 Processing: Breeding and quality; Husbandry techniques; Stunning and slaughter; Secondary processing; Processing of turkey, geese, ducks and game birds; Packaging. Part 2 Safety and quality: Shelf life and spoilage; Refrigeration; Other preservation techniques; Controlling microbial hazards; Chemical residues; Treatment and disposal of processing waste; Maintaining meat quality during processing; Measuring quality parameters; Managing safety and quality |
Thông tin dữ liệu nguồn
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https://lrcopac.ctu.edu.vn/pages/opac/wpid-detailbib-id-102466.html |