Barbut, Shabtai. <br/><br/>
Poultry products processing :  an industry guide / 
Shai Barbut. 
 - Boca Raton, Fla. :  CRC Press,  2002. 
 - xii, 548 p. :  ill. ;  25 cm. 
<br/><br/>Preface --Chapter 1: Poultry Meat Processing and  Product Technology. - Chapter 2: Basic Anatomy and Muscle Biology. -  Chapter 3: Catching and Hauling Live Birds. -  Chapter 4: Primary Processing of Poultry. -  Chapter 5: Stunning of Poultry. -  Chapter 6: Inspection, Grading, Cut Up  and Composition. -  Chapter 7: Preservation by Chilling, Heating and  Other Means. - Chapter 8: Meat Processing-Equipment. - Chapter 9: Poultry Products-Formulations and Gelation. -  Chapter 10: Battering and Breading. -  Chapter 11: Microbiology and Sanitation. -  Chapter 12: Hazard Analysis Critical Control  Points (HACCP). -  Chapter 13: Meat Color and Flavor. - Chapter 14: Measuring Sensory and  Functional Properties. -  Chapter 15: By-Products and Waste. - Index. 
<br/><br/><label>ISBN: </label>1587160609 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Poultry--Processing.
<br/><br/><label>Dewey Class. No.: </label>664.93  / BAR