Editorial Reviews
Review
"It is exciting to see this current volume edited by Alan Sams because it clearly fills the need for a modern and comprehensive work. It is authored by qualified scientists in their respective areas of expertise. … This book is both current and readily applicable as a college text and is well referenced such that it is an excellent resource book for advanced study and as a reference manual for the poultry industry." Daniel L. Fletcher, Professor, University of Georgia in Poultry Science "This book is a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for use…as a reference and textbook. Those that contributed to this publication are… authorities whose information is authentic and highly regarded." -Journal of Muscle Foods 12 (2001)
Book Description
Poultry Meat Processing provides a clear, concise and complete presentation of the theoretical and practical aspects of poultry meat processing. It is the first comprehensive book on poultry processing in 30 years.
Poultry Meat Processing
Poultry Meat Processing,Alan R. Sams,Alan Sams,CRC,0849301203,Food Science,Fracture Mechanics,Nutrition,Poultry,Poultry Products Technology,Processing,Science/Mathematics,Specific Ingredients - Meat,Technology,Technology & Industrial Arts,Food & beverage technology,Stress & fracture,Technology / Agriculture & Animal Husbandry
English Books:
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