Author: E. W. StillwellPublisher:
ISBN:
Category :
Languages : en
Pages : 153
Book Description
Marketing California Grapes, E. W. Stillwell,... and F. W. Cox,...
Author: E. W. StillwellMarketing California Grapes
Author: Edwin William StillwellPublisher:
ISBN:
Category : Grapes
Languages : en
Pages : 158
Book Description
Marketing California Grapes...
Author: United States. Department of agriculturePublisher:
ISBN:
Category :
Languages : en
Pages : 153
Book Description
Bibliography on the Marketing of Agricultural Products
Author: Miscellaneous Publication
Author: Milk-quality Improvement Program for 4-H Dairy Clubs
Author: C. J. BabcockPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1020
Book Description
The milk-quality improvement program outlined in this publication is designed to acquaint members of 4-H dairy clubs and other junior clubs with the importance of quality in milk, both from the economic standpoint of the producer and from the health standpoint of the consumer, and to teach these young people the essentials in the production of high-quality milk.
Bibliography on the Marketing of Agricultural Products
Author: United States. Department of AgriculturePublisher:
ISBN:
Category :
Languages : en
Pages : 362
Book Description
Wine Microbiology
Author: Kenneth C. FugelsangPublisher: Рипол Классик
ISBN: 5881474686
Category : History
Languages : en
Pages : 415
Book Description
Ranganathan Series in Library Science
Author: Handbook of Poultry Science and Technology, Secondary Processing
Author: Isabel Guerrero-LegarretaPublisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632
Book Description
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