The Science of Poultry and Meat Processing
by Shai Barbut
Publisher: University of Guelph 2015
ISBN-13: 9780889556263
Number of pages: 512
Description:
This book covers various areas related to the meat processing industry, and includes topics such as automation, primary and further processing, protein gelation, use of non-meat ingredients, product evaluation, microbiology, HACCP, and by products.
Download or read it online for free here:
Download link
(multiple PDF files)
Similar books

by Milad Manafi - InTech
Artificial insemination is used for reproduction purposes and its chief priority is that the desirable characteristics of a male livestock animal can be passed on more quickly and to more progeny than if that animal is mated in a natural fashion.
(13494 views)

by Godwin Aflakpui - InTech
This book covers key areas in agricultural science, namely crop improvement, production, response to water, nutrients, and temperature, crop protection, etc. The book is intended for university students and professionals in the field of agriculture.
(20750 views)

by Ephraim Nkonya, Alisher Mirzabaev, Joachim von Braun - Springer
The results of this volume can contribute significantly to the ongoing policy debate and efforts to design strategies for achieving sustainable development goals and related efforts to address land degradation and halt biodiversity loss.
(7903 views)

by Tony Seykora - University of Minnesota
In this book are outlined basic procedures that are often required of a dairy farmer. Included are common sense, practical procedures learned from working with dairy animals, observing good 'cowmen' and industry persons.
(9833 views)