Inicio > Tecnología, ingeniería, agricultura > > Química industrial > Tecnología de alimentos y bebidas > Controlling Salmonella in Poultry Production and Processing
Controlling Salmonella in Poultry Production and Processing

Controlling Salmonella in Poultry Production and Processing

Scott M. Russell Ph.D.

136,53 €
IVA incluido
Disponible
Editorial:
Taylor & Francis Ltd
Año de edición:
2016
Materia
Tecnología de alimentos y bebidas
ISBN:
9781138199163
136,53 €
IVA incluido
Disponible

Selecciona una librería:

  • Librería Samer Atenea
  • Librería Aciertas (Toledo)
  • Kálamo Books
  • Librería Perelló (Valencia)
  • Librería Elías (Asturias)
  • Donde los libros
  • Librería Kolima (Madrid)
  • Librería Proteo (Málaga)
Sobre IBD

Salmonella is a major pathogen that can result in deadly foodborne illness. This volume provides a complete analysis of the challenges faced in controlling Salmonella and keeping the public safe from this threat. Topics discussed include the origin of Salmonella in poultry; intervention strategies for during breeding, hatching, grow-out, transportation, and processing; how to design a processing plant to eliminate Salmonella; and how to verify intervention strategies to ensure they are working. It also discusses increasing yield during processing while controlling Salmonella, new regulations being proposed by USDA-FSIS and their impact on poultry companies, and the differences between the EU and the U.S. with regard to Salmonella control.　

Artículos relacionados

  • Improving the quality of apples
    Fabrizio Costa
    This collection reviews the wealth of recent research undertaken on the factors which can determine the quality of apples, focussing on attributes such as texture and nutritional content. The book also considers how these attributes can be optimised at both the pre- and postharvest stages in the value chain for apples as a means of meeting the increasing expectations and demand...
  • FOOD CHEMISTRY
    V. Ramani Alex
    This enlightening guide explores the chemical intricacies of what we eat. It unravels the basic chemical substances that constitute our food, and the methods through which these can be analyzed, providing a comprehensive understanding of what we consume. The book delves into how food supports our well-being, focusing on the essential nutrients required for our biochemical proce...
    Disponible

    21,52 €

  • Culinary Innovations
    Thirdy Ventenilla
    'Culinary Innovations: A Textbook Exploring Solar Energy in the Kitchen' is a comprehensive manual that delves into the intersection of solar energy and culinary artistry. Through a blend of scientific exploration and practical application, this book offers readers a unique journey into the world of eco-friendly cooking powered by sunlight.The book begins by demystifying solar ...
    Disponible

    12,83 €

  • Chemical Changes in Lipid After Heat Treatment of The Meat
    Mitre Stojanovski
    Meat is a rich source of lightly-digestible proteins, fats, and minerals. The meat contains all the necessary nutrients in an appropriate ratio for maximum utilization by the human organism, and as a result, the meat is characterized by high digestibility of 96% and utilization of 98%, thus bringing meat into a high biological food product and nutritional value.The meat as a fo...
    Disponible

    47,76 €

  • Innovations in Engineering and Food Science
    As the global population continues to grow, the depletion of Earth’s resources poses a significant challenge in ensuring food security for current and future generations. This book addresses this pressing issue by presenting innovative strategies and methods to reduce food loss, enhance production, identify alternative ingredients, and digitize the food system. It explores topi...
    Disponible

    262,26 €

  • Billion Dollar Burger
    Chase Purdy
    ...
    Disponible

    25,74 €