9780470185537 - secondary processing: 2 (handbook of poultry science and technology, volume 2) de guerrero-legarreta, isabel (17 resultados)
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Handbook of Poultry Science and Technology : Secondary Processing
Guerrero-legarreta, Isabel (EDT); Alvarado, Christine, Ph.D. (EDT); Bawa, Amarinder S., Ph.D. (EDT); Guerrero-Avendaño, Francisco, Ph.D. (EDT); Hui, Y. H. (EDT)
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Handbook of Poultry Science and Technology : Secondary Processing
Guerrero-legarreta, Isabel (EDT); Alvarado, Christine, Ph.D. (EDT); Bawa, Amarinder S., Ph.D. (EDT); Guerrero-Avendaño, Francisco, Ph.D. (EDT); Hui, Y. H. (EDT)
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Handbook of Poultry Science and Technology : Secondary Processing
Guerrero-legarreta, Isabel (EDT); Alvarado, Christine, Ph.D. (EDT); Bawa, Amarinder S., Ph.D. (EDT); Guerrero-Avendaño, Francisco, Ph.D. (EDT); Hui, Y. H. (EDT)
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Handbook of Poultry Science and Technology : Secondary Processing
Guerrero-legarreta, Isabel (EDT); Alvarado, Christine, Ph.D. (EDT); Bawa, Amarinder S., Ph.D. (EDT); Guerrero-Avendaño, Francisco, Ph.D. (EDT); Hui, Y. H. (EDT)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 296,81
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Hardback. Condición: New. Volume 2. 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. Volum…e 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 attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products-an overviewMethods in processing poultry products-includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredientsProduct manufacturing-includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infantsProduct quality and sensory attributes-includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and moreEngineering principles, operations, and equipment-includes processing equipment, thermal processing, packaging, and moreContaminants, pathogens, analysis, and quality assurance-includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysisSafety systems in the United States-includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms.
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EUR 297,29
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Condición: New. pp. 614.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 257,59
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Condición: New. Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a b.
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 298,11
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Condición: New. Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. Editor(s): Guerrero-Legarreta, Isab…el. Num Pages: 614 pages, black & white illustrations, black & white line drawings, black & white tables, figures, BIC Classification: TDCT; TVHP. Category: (P) Professional & Vocational. Dimension: 237 x 164 x 36. Weight in Grams: 1014. . 2010. Volume 2. Hardcover. . . . .
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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Condición: New. pp. 614.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 277,83
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Hardback. Condición: New. Volume 2. 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. Volum…e 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 attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products-an overviewMethods in processing poultry products-includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredientsProduct manufacturing-includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infantsProduct quality and sensory attributes-includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and moreEngineering principles, operations, and equipment-includes processing equipment, thermal processing, packaging, and moreContaminants, pathogens, analysis, and quality assurance-includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysisSafety systems in the United States-includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms.
Handbook of Poultry Science and Technology, Secondary Processing: Vol 2
Guerrero-legarreta, Isabel/ Alarcon-rojov, Alma Delia/ Cherian, Gita/ Guerrero-avendaño, Francisco
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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Hardcover. Condición: Brand New. 1st edition. 614 pages. 9.50x6.00x1.50 inches. In Stock.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 382,56
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Condición: New. Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. Editor(s): Guerrero-Legarreta, Isab…el. Num Pages: 614 pages, black & white illustrations, black & white line drawings, black & white tables, figures, BIC Classification: TDCT; TVHP. Category: (P) Professional & Vocational. Dimension: 237 x 164 x 36. Weight in Grams: 1014. . 2010. Volume 2. Hardcover. . . . . Books ship from the US and Ireland.
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 253,30
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Hardcover. Condición: new. Hardcover. A comprehensive reference for the poultry industryVolume 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. Volu…me 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 attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry productsan overviewMethods in processing poultry productsincludes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredientsProduct manufacturingincludes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infantsProduct quality and sensory attributesincludes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and moreEngineering principles, operations, and equipmentincludes processing equipment, thermal processing, packaging, and moreContaminants, pathogens, analysis, and quality assuranceincludes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysisSafety systems in the United Statesincludes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Handbook of Poultry Science and Technology, Secondary Processing: Vol 2
Guerrero-legarreta, Isabel/ Alarcon-rojov, Alma Delia/ Cherian, Gita/ Guerrero-avendaño, Francisco
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 322,07
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Hardcover. Condición: Brand New. 1st edition. 614 pages. 9.50x6.00x1.50 inches. In Stock. This item is printed on demand.
