Published by CRC Press, 2000
ISBN 10: 0849301203 ISBN 13: 9780849301209
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Published by CRC Press, 2000
ISBN 10: 0849301203 ISBN 13: 9780849301209
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Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Press 2010-02-11, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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Gebunden. Condition: NEW. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Casey M. Owens, University of Arkansas, Fayetteville, USAChristine Alvarado, Texas Tech University, Lubbock, USAAlan R. Sams, Clemson University, South Carolina, .
Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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Published by CRC Pr I Llc, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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ISBN 10: 1420091891 ISBN 13: 9781420091892
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ISBN 10: 1420091891 ISBN 13: 9781420091892
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Buch. Condition: NEW. Neuware - The first edition of Poultry Meat Processing provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, and engineering involved. Upholding its reputation as the most comprehensive text available, the second edition features five new chapters on poultry meat nutrition, sanitation, equipment design, biofilm formation, meat quality defects, by-products, and animal welfare. Written by acknowledged experts, the text also offers significant updates on important subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation, and the latest packaging technology.
Published by CRC Press, 2010
ISBN 10: 1420091891 ISBN 13: 9781420091892
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