Poultry Products Processing : (Record no. 6898)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01788nam a2200181 a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 151230s2001 xxu eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1587160609 (hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781587160608 (hardcover) |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 636.5 Barbut 18494 1st 2005 Poultry |
| 100 1# - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Barbut, Shai. |
| 245 10 - TITLE STATEMENT | |
| Title | Poultry Products Processing : |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | USA : |
| Name of publisher | CRC Press, |
| Year of publication | 2001. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 560 p. ; |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Poultry Science |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Collection code | Permanent Location | Current Location | Shelving location | Date acquired | Source of acquisition | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|
| Veterinary Science | Pattoki Library | Pattoki Library | Poultry | 2015-12-30 | Purchased | 636.5 Barbut 18494 1st 2005 Poultry | 18494 | Books |
| Veterinary Science | Pattoki Library | Pattoki Library | Poultry | 2016-01-06 | Purchased | 636.5 Barbut 15525 1st 2005 Poultry | 15525 | Books |
| Veterinary Science | Pattoki Library | Pattoki Library | Poultry | 2018-12-10 | Purchased | 636.5 Barbut 50195 1st 2005 Poultry | 50195 | Books |