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Processing of Poultry

Overview of attention for book
Cover of 'Processing of Poultry'

Table of Contents

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    Book Overview
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    Chapter 1 Quality Requirements in the Modern Poultry Industry
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    Chapter 2 Stunning and Slaughter
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    Chapter 3 Technological Developments in Pre-slaughter Handling and Processing
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    Chapter 4 Chilling, Freezing and Thawing
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    Chapter 5 Influence of Processing on Product Quality and Yield
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    Chapter 6 Hygiene Problems and Control of Process Contamination
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    Chapter 7 Microbiological Criteria for Poultry Products
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    Chapter 8 Further Processing of Poultry
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    Chapter 9 Utilisation of Turkey Meat in Further-processed Products
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    Chapter 10 Developments in Enrobed Products
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    Chapter 11 Treatment and Disposal of Processing Wastes
Attention for Chapter 6: Hygiene Problems and Control of Process Contamination
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