000			03221cam a2200409 i 4500
001			15705128
003			UNISSA
005			20240525134602.0
008			090420s2010 njua b 001 0 eng
010			_a2009014025
015			_aGBA963009 _2bnb
016	7		_a015297935 _2Uk
020			_a9780470185520 (hardback)
035			_a(OCoLC)ocn301885742
040			_aDLC _cDLC _dYDX _dYDXCP _dAGL _dUKM _dBWX _dDLC _dUNISSA _beng _erda
050	0	0	_aTS1968 _bH36
082	0	0	_a664/.93 _222
245	0	0	_aHandbook of poultry science and technology : _bprimary processing / _ceditor Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcón-Rojo, [and 12 others].
260			_cc2010-
264			_aHoboken, New Jersey : _bJohn Wiley & Sons Inc. Publications, _c[2010]
264			_c©2010
300			_avolume : _billustrations ; _c24 cm.
504			_aIncludes bibliographical references and index.
505	0		_aVolume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status―includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting―includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing―includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes―includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs―includes egg attributes, science, and technology Sanitation and Safety―includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
520			_aA comprehensive reference for the poultry industry-Volume 1 describes everything from husbandry up to preservation 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 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable
650		0	_aPoultry _xProcessing.
650		0	_aPoultry plants.
700	1		_aGuerrero-Legarreta, Isabel. _eeditor
700	1		_aY.H. Hui _eeditor
700	1		_aAlarcón-Rojo, Alma Delia _eeditor
700	1		_aAlvarado, Christine _eeditor
700	1		_aBawa, Amarinder S., _eeditor
700	1		_aGuerrero-Avenda _eeditor
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cSINAUT
999			_c34930 _d34930