The American Catalogue PDF Download

Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 994

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Book Description
American national trade bibliography.

Author: Douglas E. Baldwin
Publisher:
ISBN: 9780984493609
Category : Food
Languages : en
Pages : 271

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Book Description
A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.

Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1450

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Book Description

Author: Er. BK. Ranjesh Roy
Publisher: BlueRose Publishers
ISBN:
Category : Study Aids
Languages : en
Pages : 632

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Book Description
This book has been written keeping in mind the new pattern of all competitive exams for basic, advanced, and competitive level students. It contains more than 2500 objective questions with solutions, and is essential for cracking any competitive examination. Special attention has been paid to concepts, as well as the practical applications of every topic from basic to advanced. Each topic has been discussed in depth, with appropriate examples. This book will prove useful as A Complete Guide and Practical Practice Book for those who are preparing for TOEFL, IELTS, GRE, GMAT, GATE, Banking (P.O. & Clerk), MBA (CAT, MAT, XAT, CET . . .) BBA, AAO, UPSC (CPF, CDS, NDA . . .), SSC (Asst. Grade, CPO, TA, SO, Audit UDC, LDC…), Rly., Air-Force, Navy and other competitive examinations in the subject of English.

Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632

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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

Author:
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ISBN:
Category :
Languages : en
Pages : 524

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Book Description

Author:
Publisher:
ISBN:
Category : Advertising
Languages : en
Pages : 868

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Book Description

Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 864

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Book Description

Author: National Research Council
Publisher: National Academies Press
ISBN: 0309048923
Category : Technology & Engineering
Languages : en
Pages : 174

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Book Description
This classic reference for poultry nutrition has been updated for the first time since 1984. The chapter on general considerations concerning individual nutrients and water has been greatly expanded and includes, for the first time, equations for predicting the energy value of individual feed ingredients from their proximate composition. This volume includes the latest information on the nutrient requirements of meat- and egg-type chickens, incorporating data on brown-egg strains, turkeys, geese, ducks, pheasants, Japanese quail, and Bobwhite quail. This publication also contains new appendix tables that document in detail the scientific information used to derive the nutrient requirements appearing in the summary tables for each species of bird.

Author: Anonymous
Publisher: BoD – Books on Demand
ISBN: 3385201039
Category : Fiction
Languages : en
Pages : 213

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Book Description
Reprint of the original, first published in 1873.