| Titre de série : | Handbook of poultry science and technology, Volume 2 | | Titre : | Secondary processing | | Type de document : | texte imprimé | | Auteurs : | Isabel Guerrero-Legarreta, Editeur scientifique ; Y.H. Hui, Editeur scientifique | | Editeur : | HOBOKEN : John Wiley and Sons, Inc. | | Année de publication : | 2010 | | Importance : | 1 vol. (XV-614 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 25 cm | | ISBN/ISSN/EAN : | 978-0-470-18553-7 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
18.10 (VIANDE-CHARCUTERIE SALAISON) [Classement Massy]
Thésaurus Agro-alimentaire
VOLAILLE ; EMULSION ; COULEUR ; ANALYSE ORGANOLEPTIQUE ; TEXTURE ; PROTEINE ANIMALE ; FLAVEUR ; REFRIGERATION ; EMBALLAGE ; AGENT DE CONTAMINATION ; ASSURANCE QUALITE ; ANALYSE MICROBIOLOGIQUE ; HYGIENE ; HACCP ; OEUF ; ELEVAGE ; OPERATION UNITAIRE ; GELIFICATION ; CONSERVE ; SAUCISSE
| | Type de document : | Livre | | Table des matières : | 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, Curing: Applications
10 Nonmeat Ingredients
PART III PRODUCT MANUFACTURING
11 Overview of Processed Poultry Products
12 Canned Poultry Meat
13 Turkey Bacon
14 Turkey Sausages
15 Breaded Products (Nuggets)
16 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 Color
26 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 Products
PART VII SAFETY SYSTEMS IN THE UNITED STATES
37 Sanitation Requirements
38 HACCP for the Poultry Industry
39 FSIS Enforcement Tools and Processes | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160206 |
Handbook of poultry science and technology, Volume 2. Secondary processing [texte imprimé] / Isabel Guerrero-Legarreta, Editeur scientifique ; Y.H. Hui, Editeur scientifique . - HOBOKEN : John Wiley and Sons, Inc., 2010 . - 1 vol. (XV-614 p.) : ill., couv. ill. en coul. ; 25 cm. ISBN : 978-0-470-18553-7 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
18.10 (VIANDE-CHARCUTERIE SALAISON) [Classement Massy]
Thésaurus Agro-alimentaire
VOLAILLE ; EMULSION ; COULEUR ; ANALYSE ORGANOLEPTIQUE ; TEXTURE ; PROTEINE ANIMALE ; FLAVEUR ; REFRIGERATION ; EMBALLAGE ; AGENT DE CONTAMINATION ; ASSURANCE QUALITE ; ANALYSE MICROBIOLOGIQUE ; HYGIENE ; HACCP ; OEUF ; ELEVAGE ; OPERATION UNITAIRE ; GELIFICATION ; CONSERVE ; SAUCISSE
| | Type de document : | Livre | | Table des matières : | 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, Curing: Applications
10 Nonmeat Ingredients
PART III PRODUCT MANUFACTURING
11 Overview of Processed Poultry Products
12 Canned Poultry Meat
13 Turkey Bacon
14 Turkey Sausages
15 Breaded Products (Nuggets)
16 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 Color
26 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 Products
PART VII SAFETY SYSTEMS IN THE UNITED STATES
37 Sanitation Requirements
38 HACCP for the Poultry Industry
39 FSIS Enforcement Tools and Processes | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160206 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesFood proteins. Structure and functionality - 4th symposium on food proteins "Structure-functionality relationashnips" (05/10/1992 - 08/10/1992, Reinhardsbrunn, Allemagne). / K.D. Schwenke (1993)
