ABSTRACT

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro

chapter 6|24 pages

Packaging

chapter 12|32 pages

Formed and emulsion products

chapter 13|16 pages

Coated poultry products

chapter 17|10 pages

Processing water and wastewater