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Poultry Meat Processing, 2e (HB)
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Key Features
  • Three new chapters - Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Proces
  • New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumenta
  • Significant updates on primary, secondary, and further processing to reflect changes in the processi
Description

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.

More Details About Poultry Meat Processing, 2e (HB)
General Information
Author(s)Owens
PublisherTaylor & Francis
Edition2
ISBN9781420091892
Pages448
BindingHardcover
LanguageEnglish
Publish YearJanuary 2010
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