Poultry meat processing /

Detalles Bibliográficos
Otros autores: Owens, Casey M.,, Alvarado, Christine,, Sams, Alan R.,
Formato: eBook
Idioma:English
Fecha de publicación: Boca Raton, Florida : CRC Press, [2010]
Edición:Second edition.
Materias:
Acceso en línea:https://recursos.uloyola.es/login?url=https://accedys.uloyola.es:8443/accedix0/sitios/ebook.php?id=145264
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020 |a 9781439882160 (e-book) 
035 |a (OCoLC)869311230 
040 |a FINmELB  |b eng  |e rda  |c FINmELB 
050 4 |a TS1968  |b .P675 2010 
082 0 |a 664.93 
245 0 0 |a Poultry meat processing /  |c edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams. 
250 |a Second edition. 
264 1 |a Boca Raton, Florida :  |b CRC Press,  |c [2010] 
264 4 |c ©2010 
300 |a 1 online resource (456 pages) :  |b illustrations 
336 |a text  |2 rdacontent 
337 |a computer  |2 rdamedia 
338 |a online resource  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |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 / Rubén 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. 
588 |a Description based on metadata supplied by the publisher and other sources. 
590 |a Electronic reproduction. Santa Fe, Arg.: elibro, 2020. Available via World Wide Web. Access may be limited to eLibro affiliated libraries. 
650 0 |a Poultry  |x Processing. 
655 4 |a Electronic books. 
700 1 |a Owens, Casey M.,  |e editor. 
700 1 |a Alvarado, Christine,  |e editor. 
700 1 |a Sams, Alan R.,  |e editor. 
797 2 |a elibro, Corp. 
856 4 0 |u https://recursos.uloyola.es/login?url=https://accedys.uloyola.es:8443/accedix0/sitios/ebook.php?id=145264 
950 |a eLibro English