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Titre :	Secondary processing Ajouter au panier
Titre de série :	Handbook of poultry science and technology, Volume 2
Auteur(s) :	Isabel Guerrero-Legarreta, Éditeur scientifique Y.H. Hui, Éditeur scientifique
Type de document :	Livre
Sujets :	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
Editeur(s) :	HOBOKEN : John Wiley and Sons, Inc.
Date de publication :	2010
Format :	1 vol. (XV-614 p.) / ill., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index
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, C[...] 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
Langue(s) :	Anglais
Identifiant :	978-0-470-18553-7
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160206

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