Now in its third edition, this classic volume characterizes the
science and technology of the poultry industry today, defines the
breadth and scope of the overall problems in the industry, and
points out areas where more research is needed. With special
attention to recent changes in the industry, the nearly two dozen
updated chapters of Poultry Products Technology provide a
comprehensive overview of the field, examining topics which deal
with the processing, handling, marketing, and preparation of
poultry meat, products, and by-products. Poultry Products
Technology provides up-to-date information and references for food
scientists, food technologists, dieticians, and others trained in
the food service industry, who will at some point handle poultry
products. This book supplies knowledge about how poultry and eggs
are processed and prepared and how they can be used for optimum
portions and services.The breadth of topics covered, as listed
below, make it an ideal text for those just entering the field, for
individuals who wish to learn about the work in a particular area
before starting extensive research, and for those in the industry
who require specific information for making decisions and
projecting plans for the future: quality identification--grades and
standards quality maintenance--handling and processing poultry and
eggs to prevent grade losses chemical and nutritive characteristics
of poultry meat and eggs microbiology of eggs and poultry meat
methods of preservation--freezing, drying, refrigeration,
radiation, canning, smoking cooking poultry meat and eggs handling
and uses of inedible by-products methods of analysis of eggs and
egg productsDuring the last twenty years, the consumption of
poultry meat has and continues to increase while the consumption of
eggs has steadily decreased, yet both are still considered good
economic and dietary values.This classic volume is intended for
poultry and food technology students, but with its new, timely
examples, it can be used as a general reference book for those who
need quick general knowledge in a specific area of the poultry
industry.
General
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