Poultry meat processing and quality / edited by G.C. Mead.

Contributor(s):

Series: Woodhead Publishing in food science and technology2004Description: 1 online resource (xvi, 388 pages) : illustrationsContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

1591249309
9781591249306
1855739038
9781855739031
1855737272
9781855737273

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Poultry meat processing and quality.LOC classification:

TS1968 .P65 2004eb

Online resources:

Click here to access online

Summary: This important 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.

Item type:

eBooks

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Includes bibliographical references and index.

Print version record.

This important 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.

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