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Record Nr. |
UNISA990000438150203316 |
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Autore |
BERNARDETE, Seth |
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Titolo |
The retoric of morality and philosophy : plato's Gorgias and Phaedrus / Seth Bernardete |
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Pubbl/distr/stampa |
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Chicago : The University of Chicago press, 1991 |
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ISBN |
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Descrizione fisica |
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Disciplina |
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Soggetti |
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Platone - Gorgia |
Platone - Fedro |
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Collocazione |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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2. |
Record Nr. |
UNINA9911019352603321 |
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Titolo |
Handbook of poultry science and technology / / editor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcon-Rojo ... [et al.] |
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Pubbl/distr/stampa |
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Hoboken, N.J., : Wiley, c2009 |
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ISBN |
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9786612686221 |
9781282686229 |
1282686224 |
9780470504475 |
0470504471 |
9780470504468 |
0470504463 |
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Descrizione fisica |
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1 online resource (632 p.) |
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Altri autori (Persone) |
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Guerrero-LegarretaIsabel |
HuiY. H (Yiu H.) |
Alarcon-RojoAlma Delia |
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Disciplina |
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Soggetti |
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Poultry - Processing |
Poultry plants |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Nota di contenuto |
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HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY; CONTENTS; Contributors; Preface; PART I SECONDARY PROCESSING OF POULTRY PRODUCTS; 1 Processed Poultry Products: A Primer; PART II METHODS FOR PROCESSING POULTRY PRODUCTS; 2 Gelation and Emulsion: Principles; 3 Gelation and Emulsion: Applications; 4 Battering and Breading: Principles and System Development; 5 Battering and Breading: Frying and Freezing; 6 Mechanical Deboning: Principles and Equipment; 7 Mechanical Deboning: Applications and Product Types; 8 Marination, Cooking, and Curing: Principles; 9 Marination, Cooking, and Curing: Applications |
10 Nonmeat IngredientsPART III PRODUCT MANUFACTURING; 11 Overview of Processed Poultry Products; 12 Canned Poultry Meat; 13 Turkey Bacon; 14 Turkey Sausages; 15 Breaded Products (Nuggets); 16 |
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Paste Products (Pâté); 17 Poultry Ham; 18 Luncheon Meat Including Bologna; 19 Processed Egg Products: Perspective on Nutritional Values; 20 Dietary Products for Special Populations; PART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES; 21 Sensory Analysis; 22 Texture and Tenderness in Poultry Products; 23 Protein and Poultry Meat Quality; 24 Poultry Flavor: General Aspects and Applications |
25 Poultry Meat Color26 Refrigerated Poultry Handling; PART V ENGINEERING PRINCIPLES, OPERATIONS, AND EQUIPMENT; 27 Basic Operations and Conditions; 28 Poultry-Processing Equipment; 29 Thermal Processing; 30 Packaging for Poultry Products; PART VI CONTAMINANTS, PATHOGENS, ANALYSIS, AND QUALITY ASSURANCE; 31 Contamination of Poultry Products; 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products; 33 Campylobacter in Poultry Processing; 34 Microbiology of Ready-to-Eat Poultry Products; 35 Chemical Analysis of Poultry Meat |
36 Microbial Analytical Methodology for Processed Poultry ProductsPART VII SAFETY SYSTEMS IN THE UNITED STATES; 37 Sanitation Requirements; 38 HACCP for the Poultry Industry; 39 FSIS Enforcement Tools and Processes; Index; Contents of Volume 1: Primary Processing |
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Sommario/riassunto |
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A comprehensive reference for the poultry industry-Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, |
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