World Poultry Situation
Title | World Poultry Situation PDF eBook |
Author | |
Publisher | |
Pages | 544 |
Release | 1991 |
Genre | Exports |
ISBN |
World Agricultural Situation
Title | World Agricultural Situation PDF eBook |
Author | |
Publisher | |
Pages | 28 |
Release | 1972 |
Genre | |
ISBN |
OECD-FAO Agricultural Outlook 2016-2025
Title | OECD-FAO Agricultural Outlook 2016-2025 PDF eBook |
Author | OECD |
Publisher | OECD Publishing |
Pages | 138 |
Release | 2016-07-04 |
Genre | |
ISBN | 9264253238 |
The OECD-FAO Agricultural Outlook 2016-2025 provides an assessment of prospects for the coming decade of the agricultural commodity markets across 41 countries and 12 regions, including OECD countries and key agricultural producers, such as India, China, Brazil, the Russian Federation and Argentina.
Handbook of Poultry Science and Technology, Secondary Processing
Title | Handbook of Poultry Science and Technology, Secondary Processing PDF eBook |
Author | Isabel Guerrero-Legarreta |
Publisher | John Wiley and Sons |
Pages | 632 |
Release | 2010-03-30 |
Genre | Technology & Engineering |
ISBN | 0470504463 |
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
World Agricultural Situation
Title | World Agricultural Situation PDF eBook |
Author | |
Publisher | |
Pages | 250 |
Release | 1971 |
Genre | |
ISBN |
Monthly Catalog of United States Government Publications
Title | Monthly Catalog of United States Government Publications PDF eBook |
Author | |
Publisher | |
Pages | 1136 |
Release | |
Genre | Government publications |
ISBN |
Agricultural Trade Highlights
Title | Agricultural Trade Highlights PDF eBook |
Author | |
Publisher | |
Pages | 28 |
Release | 1993 |
Genre | Exports |
ISBN |