What is included with this book?
Y.H. HUI, PhD, the Consulting Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books on food science and technology.
Secondary Processing | |
Secondary processing | |
Methods In Processing | |
Emulsions: Principles | |
Emulsions: Applications | |
Breading: Principles | |
Breading: Frying and freezing | |
Mechan. deboning: Principles | |
Mechan. deboning: Applications | |
Marination: Principles | |
Marination: Applications | |
Non-meat ingredients | |
Product Manufacturing | |
An overview on processed meat | |
Canned poultry meat | |
Turkey bacon | |
Turkey sausages | |
Breaded product (nuggets | |
Paste product (paté | |
Poultry ham | |
Luncheon meat | |
Eggs in processed products | |
Special dietary products | |
Product Quality | |
Sensory attributes | |
Texture and tenderness | |
Protein and poultry meat quality | |
Flavors | |
Color | |
Refrigerated poultry handling | |
Engineering Principles | |
Basic operations and conditions | |
Processing equipment | |
Thermal processing | |
Packaging | |
Contaminants | |
Contamination | |
Microbial ecology and spoilage | |
Campylobacter | |
Microbiology: ready-to-eat | |
Chemical analysis | |
Microbial analysis | |
U.S. Safety Systems | |
Sanitation requirements in US | |
Principles of HACCP | |
Enforcement tools in US | |
Table of Contents provided by Publisher. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.