Handbook of Poultry Science and Technology, Set
Ed. by Isabel Guerrero-Legarreta, Yiu H. Hui, Alma D. Alarcón-Rojo et al.
Handbook of Poultry Science and Technology, Set
Ed. by Isabel Guerrero-Legarreta, Yiu H. Hui, Alma D. Alarcón-Rojo et al.
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Poultry science covers raising and managing healthy chickens, turkeys, and ducks for eggs or meat. From live poultry up until retail production, Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories. This definitive resource covers the link between meat quality and production process, which can help in solving potential quality problems, making this two volume set an essential tool for all practitioners, libraries, scientists, researchers, and academics in this field.…mehr
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- Produktdetails
- Verlag: Wiley & Sons / Wiley-Blackwell
- 1. Auflage
- Seitenzahl: 1484
- Erscheinungstermin: 22. Februar 2010
- Englisch
- Abmessung: 241mm x 165mm x 81mm
- Gewicht: 2240g
- ISBN-13: 9780470185377
- ISBN-10: 0470185376
- Artikelnr.: 26818215
- Verlag: Wiley & Sons / Wiley-Blackwell
- 1. Auflage
- Seitenzahl: 1484
- Erscheinungstermin: 22. Februar 2010
- Englisch
- Abmessung: 241mm x 165mm x 81mm
- Gewicht: 2240g
- ISBN-13: 9780470185377
- ISBN-10: 0470185376
- Artikelnr.: 26818215
classification/biology. 2. Competitive exclusion. 3. Pre mortem handling.
4. Transportation. PART 2:SLAUGHTER/CUTTING. 5. The slaughterhouse:
building. 6. Slaughtering equipment. 7. Carcass evaluation and cutting. 8.
Official control. 9. Packaging. 10. Kosher slaughter. 11. Halal slaughter.
PART 3: PRESERVATION: FREEZING. 12. Biochemical changes. 13.
Physicochemical changes. 14. Low temperature storage. 15. Engineer.
principles of freezing. 16. Quality of frozen poultry Sendra. 17. Quality
of refrigerated poultry. 18. Refrigeration: equipment. 19. Freezing:
equipment. 20. Refri./freezing retails. 21. Refri./freezing industr.
Facilities. PART 4 PRESERVATION: HEATING. 22. Heating, drying, chemicals.
23. Irradiation. PART 5: COMPOSITION, CHEMISTRY, AND SENSORY. 24. Quality
characteristics. 25. Chemical composition. 26. Texture and tenderness. 27.
PSE. PART 6: EGGS. 28. Eggs attributes. 29. Eggs Science and Technology.
PART 7: SANITATION AND SAFETY. Section 1: Sanitation, regulations and
disease outbreaks. 30. Chemical residues. 31. Microbiology of fresh poultry
meat. 32. Principles of HACCP Wendakeen. 33. HACCP in poultry
slaughterhouses. 34. Online-inspection. 35. Poultry/foodborne diseas. in
US. 36. Poultry foodborne diseasess in Central and South America. SECTION
5: WORKERS SAFETYY. 37. OSHA: basic considerations. 38. Etools. VOLUME 2.
PART 1: SECONDARY PROCESSING. 1. Secondary processing. PART 2: METHODS IN
PROCESSING. 2. Emulsions: Principles. 3. Emulsions: Applications. 4.
Breading: Principles. 5. Breading: Frying and freezing. 6. Mechan.
deboning: Principles. 7. Mechan. deboning: Applications. 8. Marination:
Principles. 9. Marination: Applications. 10. Non-meat ingredients. PART 3:
PRODUCT MANUFACTURING. 11. An overview on processed meat. 12. Canned
poultry meat. 13. Turkey bacon. 14. Turkey sausages. 15. Breaded product
(nuggets). 16. Paste product (paté). 17. Poultry ham. 18. Luncheon meat.
19. Eggs in processed products. 20. Special dietary products. PART 4:
PRODUCT QUALITY. 21. Sensory attributes. 22. Texture and tenderness. 23.
Protein and poultry meat quality. 24. Flavors. 25. Color. 26. Refrigerated
poultry handling. PART 5: ENGINEERING PRINCIPLES. 27. Basic operations and
conditions. 28. Processing equipment. 29. Thermal processing. 30.
Packaging. PART 6: CONTAMINANTS. 31. Contamination. 32. Microbial ecology
and spoilage. 33. Campylobacter. 34. Microbiology: ready-to-eat. 35.
Chemical analysis. 36. Microbial analysis. PART 7: U.S. SAFETY SYSTEMS. 37.
Sanitation requirements in US. 38. Principles of HACCP. 39. Enforcement
tools in US.
classification/biology. 2. Competitive exclusion. 3. Pre mortem handling.
4. Transportation. PART 2:SLAUGHTER/CUTTING. 5. The slaughterhouse:
building. 6. Slaughtering equipment. 7. Carcass evaluation and cutting. 8.
Official control. 9. Packaging. 10. Kosher slaughter. 11. Halal slaughter.
PART 3: PRESERVATION: FREEZING. 12. Biochemical changes. 13.
Physicochemical changes. 14. Low temperature storage. 15. Engineer.
principles of freezing. 16. Quality of frozen poultry Sendra. 17. Quality
of refrigerated poultry. 18. Refrigeration: equipment. 19. Freezing:
equipment. 20. Refri./freezing retails. 21. Refri./freezing industr.
Facilities. PART 4 PRESERVATION: HEATING. 22. Heating, drying, chemicals.
23. Irradiation. PART 5: COMPOSITION, CHEMISTRY, AND SENSORY. 24. Quality
characteristics. 25. Chemical composition. 26. Texture and tenderness. 27.
PSE. PART 6: EGGS. 28. Eggs attributes. 29. Eggs Science and Technology.
PART 7: SANITATION AND SAFETY. Section 1: Sanitation, regulations and
disease outbreaks. 30. Chemical residues. 31. Microbiology of fresh poultry
meat. 32. Principles of HACCP Wendakeen. 33. HACCP in poultry
slaughterhouses. 34. Online-inspection. 35. Poultry/foodborne diseas. in
US. 36. Poultry foodborne diseasess in Central and South America. SECTION
5: WORKERS SAFETYY. 37. OSHA: basic considerations. 38. Etools. VOLUME 2.
PART 1: SECONDARY PROCESSING. 1. Secondary processing. PART 2: METHODS IN
PROCESSING. 2. Emulsions: Principles. 3. Emulsions: Applications. 4.
Breading: Principles. 5. Breading: Frying and freezing. 6. Mechan.
deboning: Principles. 7. Mechan. deboning: Applications. 8. Marination:
Principles. 9. Marination: Applications. 10. Non-meat ingredients. PART 3:
PRODUCT MANUFACTURING. 11. An overview on processed meat. 12. Canned
poultry meat. 13. Turkey bacon. 14. Turkey sausages. 15. Breaded product
(nuggets). 16. Paste product (paté). 17. Poultry ham. 18. Luncheon meat.
19. Eggs in processed products. 20. Special dietary products. PART 4:
PRODUCT QUALITY. 21. Sensory attributes. 22. Texture and tenderness. 23.
Protein and poultry meat quality. 24. Flavors. 25. Color. 26. Refrigerated
poultry handling. PART 5: ENGINEERING PRINCIPLES. 27. Basic operations and
conditions. 28. Processing equipment. 29. Thermal processing. 30.
Packaging. PART 6: CONTAMINANTS. 31. Contamination. 32. Microbial ecology
and spoilage. 33. Campylobacter. 34. Microbiology: ready-to-eat. 35.
Chemical analysis. 36. Microbial analysis. PART 7: U.S. SAFETY SYSTEMS. 37.
Sanitation requirements in US. 38. Principles of HACCP. 39. Enforcement
tools in US.