How to cite the book
Citation information for each chapter of The Science of Poultry and Meat Processing is available below in BibTeX format, which can be easily imported into your citation management software. You can also download one combined file with all chapters.
- Automation
- Global Perspective
- Structure and Muscle Physiology
- Live Bird Handling
- Primary Processing of Poultry
- HACCP in Primary Processing
- Inspection and Grading
- Stunning
- Portioning, Deboning and Fresh Meat Composition
- Further Processing – Equipment
- Meat Processing, Cooling and Preservation Methods
- HACCP in Cooked Meat Operations
- Principles of Meat Processing
- Battering and Breading – Production Under HACCP
- Microbiology and Sanitation
- Evaluating Texture and Sensory Attributes
- Evaluating Water/Fat Binding and Colour
- Waste Treatment and By-Products