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The Science of Poultry and Meat Processing

Small book cover: The Science of Poultry and Meat Processing

The Science of Poultry and Meat Processing
by

Publisher: University of Guelph
ISBN-13: 9780889556263
Number of pages: 512

Description:
This book covers various areas related to the meat processing industry, and includes topics such as automation, primary and further processing, protein gelation, use of non-meat ingredients, product evaluation, microbiology, HACCP, and by products.

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