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03657nam a2200469 i 4500 |
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EBC1378833 |
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MiAaPQ |
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20200520144314.0 |
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m o d | |
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cr cnu|||||||| |
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090930t20102010fluad ob 001 0 eng|d |
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|z 1420091891
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|z 9781420091892
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|a 9781439882160
|q (electronic bk.)
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|a (MiAaPQ)EBC1378833
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|a (Au-PeEL)EBL1378833
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|a (CaPaEBR)ebr11002787
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|a (CaONFJC)MIL60404
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|a (OCoLC)899155232
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|a MiAaPQ
|b eng
|e rda
|e pn
|c MiAaPQ
|d MiAaPQ
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4 |
|a TS1968
|b .P675 2010
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|a 664.93
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|a Poultry meat processing /
|c edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams.
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|a Second edition.
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| 264 |
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|a Boca Raton, Florida :
|b CRC Press,
|c [2010]
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| 264 |
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|c 2010
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| 300 |
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|a 1 online resource (456 pages) :
|b illustrations
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a computer
|2 rdamedia
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| 338 |
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|a online resource
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
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|a ch. 1. Introduction to poultry meat processing / Alan R. Sams and Christine Z. Alvarado -- ch. 2. Preslaughter factors affecting poultry meat quality / Julie K. Northcutt and R. Jeff Buhr -- ch. 3. First processing : Slaughter through chilling / Alan R. Sams and Shelly R. McKee -- ch. 4. Second processing : parts, deboning, and portion control / Alan R. Sams and Casey M. Owens -- ch. 5. Poultry meat inspection and grading / Sacit F. Bilgili -- ch. 6. Packaging / Paul L. Daw -- ch. 7. Meat quality : sensory and instrumental evaluations / Brenda G. Lyon ... [et al.] -- ch. 8. Microbiological pathogens : live poultry considerations / Billy M. Hargis, David J. Caldwell, and J. Allen Byrd -- ch. 9. Poultry-borne pathogens : plant considerations / Michael A. Davis, Manpreet Singh, and Donald E. Conner -- ch. 10. Spoilage bacteria associated with poultry / Scott M. Russell -- ch. 11. Functional properties of muscle proteins in processed poultry products / Denise M. Smith -- ch. 12. Formed and emulsion products / Jimmy T. Keeton and Wesley N. Osburn -- ch. 13. Coated poultry products / Casey M. Owens -- ch. 14. Mechanical separation of poultry meat and its use in products / Glenn W. Froning and Shelly R. McKee -- ch. 15. Marination, cooking, and curing of poultry products / Douglas P. Smith and James C. Acton -- ch. 16. Quality assurance and process control / Douglas P. Smith -- ch. 17. Nutritive value of poultry meat / Leslie D. Thompson -- ch. 18. Processing water and wastewater / William C. Merka -- ch. 19. Coproducts and by-products from poultry processing / Ruben O. Morawicki -- ch. 20. Poultry processing under animal welfare and organic standards in the United States / Anne Fanatico -- ch. 21. A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry / Joe M. Regenstein and Muhammad Munir Chaudry.
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| 588 |
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|a Description based on print version record.
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| 590 |
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|a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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| 650 |
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|a Poultry
|x Processing.
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| 655 |
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4 |
|a Electronic books.
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| 700 |
1 |
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|a Owens, Casey M.,
|e editor.
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| 700 |
1 |
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|a Alvarado, Christine,
|e editor.
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| 700 |
1 |
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|a Sams, Alan R.,
|e editor.
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| 776 |
0 |
8 |
|i Print version:
|t Poultry meat processing.
|d Boca Raton, Florida : CRC Press, [2010]
|h xii, 441 pages ; 26 cm
|z 9781420091892
|w (DLC)2009040625
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| 797 |
2 |
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|a ProQuest (Firm)
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| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/matrademy/detail.action?docID=1378833
|z Click to View
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