{"product_id":"handbook-of-poultry-science-and-technology-set-volumes-1-2-1st-ed","title":"Handbook of Poultry Science and Technology, Set (Volumes 1 - 2) (1ST ed.)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eVOLUME 1\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 1: POULTRY BIOLOGY TO PRE-MORTEM STATUS.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e1. Poultry classification\/biology.\u003c\/p\u003e\n\u003cp\u003e2. Competitive exclusion.\u003c\/p\u003e\n\u003cp\u003e3. Pre mortem handling.\u003c\/p\u003e\n\u003cp\u003e4. Transportation.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 2: SLAUGHTER\/CUTTING.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e5. The slaughterhouse: building.\u003c\/p\u003e\n\u003cp\u003e6. Slaughtering equipment.\u003c\/p\u003e\n\u003cp\u003e7. Carcass evaluation and cutting.\u003c\/p\u003e\n\u003cp\u003e8. Official control.\u003c\/p\u003e\n\u003cp\u003e9. Packaging.\u003c\/p\u003e\n\u003cp\u003e10. Kosher slaughter.\u003c\/p\u003e\n\u003cp\u003e11. Halal slaughter.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 3: PRESERVATION: FREEZING.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e12. Biochemical changes.\u003c\/p\u003e\n\u003cp\u003e13. Physicochemical changes.\u003c\/p\u003e\n\u003cp\u003e14. Low temperature storage.\u003c\/p\u003e\n\u003cp\u003e15. Engineer. principles of freezing.\u003c\/p\u003e\n\u003cp\u003e16. Quality of frozen poultry Sendra.\u003c\/p\u003e\n\u003cp\u003e17. Quality of refrigerated poultry.\u003c\/p\u003e\n\u003cp\u003e18. Refrigeration: equipment.\u003c\/p\u003e\n\u003cp\u003e19. Freezing: equipment.\u003c\/p\u003e\n\u003cp\u003e20. Refri.\/freezing retails.\u003c\/p\u003e\n\u003cp\u003e21. Refri.\/freezing industr. Facilities.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 4 PRESERVATION: HEATING.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e22. Heating, drying, chemicals.\u003c\/p\u003e\n\u003cp\u003e23. Irradiation.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 5: COMPOSITION, CHEMISTRY, AND SENSORY.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e24. Quality characteristics.\u003c\/p\u003e\n\u003cp\u003e25. Chemical composition.\u003c\/p\u003e\n\u003cp\u003e26. Texture and tenderness.\u003c\/p\u003e\n\u003cp\u003e27. PSE.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 6: EGGS.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e28. Eggs attributes.\u003c\/p\u003e\n\u003cp\u003e29. Eggs Science and Technology.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 7: SANITATION AND SAFETY.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSection 1: Sanitation, regulations and disease outbreaks.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e30. Chemical residues.\u003c\/p\u003e\n\u003cp\u003e31. Microbiology of fresh poultry meat.\u003c\/p\u003e\n\u003cp\u003e32. Principles of HACCP Wendakeen.\u003c\/p\u003e\n\u003cp\u003e33. HACCP in poultry slaughterhouses.\u003c\/p\u003e\n\u003cp\u003e34. Online-inspection.\u003c\/p\u003e\n\u003cp\u003e35. Poultry\/foodborne diseas. in US.\u003c\/p\u003e\n\u003cp\u003e36. Poultry foodborne diseasess in Central and South America.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSECTION 5: WORKERS SAFETYY.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e37. OSHA: basic considerations.\u003c\/p\u003e\n\u003cp\u003e38. Etools.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVOLUME 2.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 1: SECONDARY PROCESSING.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e1. Secondary processing.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 2: METHODS IN PROCESSING.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e2. Emulsions: Principles.\u003c\/p\u003e\n\u003cp\u003e3. Emulsions: Applications.\u003c\/p\u003e\n\u003cp\u003e4. Breading: Principles.\u003c\/p\u003e\n\u003cp\u003e5. Breading: Frying and freezing.\u003c\/p\u003e\n\u003cp\u003e6. Mechan. deboning: Principles.\u003c\/p\u003e\n\u003cp\u003e7. Mechan. deboning: Applications.\u003c\/p\u003e\n\u003cp\u003e8. Marination: Principles.\u003c\/p\u003e\n\u003cp\u003e9. Marination: Applications.\u003c\/p\u003e\n\u003cp\u003e10. Non-meat ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 3: PRODUCT MANUFACTURING.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e11. An overview on processed meat.\u003c\/p\u003e\n\u003cp\u003e12. Canned poultry meat.\u003c\/p\u003e\n\u003cp\u003e13. Turkey bacon.\u003c\/p\u003e\n\u003cp\u003e14. Turkey sausages.\u003c\/p\u003e\n\u003cp\u003e15. Breaded product (nuggets).\u003c\/p\u003e\n\u003cp\u003e16. Paste product (paté).\u003c\/p\u003e\n\u003cp\u003e17. Poultry ham.\u003c\/p\u003e\n\u003cp\u003e18. Luncheon meat.\u003c\/p\u003e\n\u003cp\u003e19. Eggs in processed products.\u003c\/p\u003e\n\u003cp\u003e20. Special dietary products.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 4: PRODUCT QUALITY.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e21. Sensory attributes.\u003c\/p\u003e\n\u003cp\u003e22. Texture and tenderness.\u003c\/p\u003e\n\u003cp\u003e23. Protein and poultry meat quality.\u003c\/p\u003e\n\u003cp\u003e24. Flavors.\u003c\/p\u003e\n\u003cp\u003e25. Color.\u003c\/p\u003e\n\u003cp\u003e26. Refrigerated poultry handling.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 5: ENGINEERING PRINCIPLES.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e27. Basic operations and conditions.\u003c\/p\u003e\n\u003cp\u003e28. Processing equipment.\u003c\/p\u003e\n\u003cp\u003e29. Thermal processing.\u003c\/p\u003e\n\u003cp\u003e30. Packaging.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 6: CONTAMINANTS.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e31. Contamination.\u003c\/p\u003e\n\u003cp\u003e32. Microbial ecology and spoilage.\u003c\/p\u003e\n\u003cp\u003e33. Campylobacter.\u003c\/p\u003e\n\u003cp\u003e34. Microbiology: ready-to-eat.\u003c\/p\u003e\n\u003cp\u003e35. Chemical analysis.\u003c\/p\u003e\n\u003cp\u003e36. Microbial analysis.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 7: U.S. SAFETY SYSTEMS.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e37. Sanitation requirements in US.\u003c\/p\u003e\n\u003cp\u003e38. Principles of HACCP.\u003c\/p\u003e\n\u003cp\u003e39. Enforcement tools in US.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBibl. ref. \u0026amp; index.;v. 1. Primary processing -- v. 2. Secondary processing.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eIsabel Guerrero-Legarreta\u003c\/strong\u003e, the lead editor, is a Professor in the Biotechnology Department at the Universidad Autó'noma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over 80 manuscripts, 5 books, and 29 book chapters. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eY.H. Hui\u003c\/strong\u003e, the Administrative Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47448664047747,"sku":"9780470185377","price":499.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780470185377.jpg?v=1783317800","url":"https:\/\/sebink.com\/products\/handbook-of-poultry-science-and-technology-set-volumes-1-2-1st-ed","provider":"Sebink","version":"1.0","type":"link"}