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Poultry meat processing

49.99 €
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Poultry meat processing
49.99 €
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The book describes in detail all stages of poultry processing, from transportation and slaughter to the finished product. Much attention is paid to the microbiology and biochemistry of the processing processes. Each chapter is written by recognized experts in this field and includes information on biology, chemistry, engineering and technology, marketing and economics. Recommendations are given for individual stages of poultry processing with scientific justification of the recommended parameters. The book is intended for specialists in the poultry processing industry and will be useful to a wide range of workers in the meat industry and public catering.
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