Shai barbut (21 resultados)

N.A. Condición: New. ISBN:9781587160608.

Condición: New. pp. 236.

hardcover. Condición: New. In shrink wrap. Looks like an interesting title.

Hardcover. Condición: New.

Condición: New.

Condición: New.

paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: New.

Condición: New. In English.

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: Brand New. 1st edition. 560 pages. 9.50x6.50x1.25 inches. In Stock.

Hb original laminated covers xii,548pp, illustrations, graphs , charts and maps A Vg copy indeed.

paperback. Condición: New. Paperback. Pub Date: 2018-10-01 Pages: 435 Language: Chinese Publisher: China Agricultural University Press. Poultry Science and Meat Processing highlights some basic concepts and advanced technologies in related fields in recent years. such as automation and food safety. Some sections of Poultry Science and Meat Processing also cover some basic muscles. …

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Zetzl Alexander K.Alexander Zetzl is a food chemist with a PhD in Food Science from the University of Guelph, Canada, specializing in novel replacements for saturated and trans fat. Dr. Alejandro Marangoni and Dr. Shai Barbut are bot.…

Condición: New. Print on Demand pp. 236.

Condición: New. PRINT ON DEMAND pp. 236.

Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Shai BarbutPoultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duc.…

Condición: New. pp. xii + 548 Illus. This item is printed on demand.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.…