TY  - BOOK
AU  - Barbut,Shabtai
TI  - Poultry products processing: an industry guide 
SN  - 1587160609 (hbk.)
U1  - 664.93 
PY  - 2002///
CY  - Boca Raton, Fla.
PB  - CRC Press
KW  - Poultry
KW  - Processing
N1  - 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
ER  -