Egg and poultry-meat processing
Author(s)
Bibliographic Information
Egg and poultry-meat processing
（Ellis Horwood series in food science and technology）
VCH , Horwood, 1988
- : gw
- : us
Available at / 8 libraries
-
No Libraries matched.
- Remove all filters.
Note
Includes bibliographical references and index
Description and Table of Contents
Description
This book attempts to serve as a guide to the utilization of eggs or poultry meat in the manufacture of food products. The material presented covers the handling of poultry meat from the point of catching birds, and of eggs from the point of collection from the nest or cage. For many egg and poultry meat products the book provides details of processing, manufacturing and packaging including technological and quality control aspects. Emphasis is given to the preparation of value-added products including production practices, processing steps, and the necessary equipment.
by "Nielsen BookData"