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Processed Meats
Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles …
Production and Processing of Healthy Meat, Poultry and Fish Products
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past …
HACCP in Meat, Poultry, and Fish Processing
The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space …
Quality Attributes and their Measurement in Meat, Poultry and Fish Products
The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their …