£170.00

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£170 today · cheaper than every other day in the last 3 months

Wiley Handbook of Poultry Science and Technology, Primary Processing: 1

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Last 28 days · 28 data points (no recent data)

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£171.19 £169.88 £170.17 £170.45 £170.74 £171.02 £171.31 01 August 2026 07 August 2026 14 August 2026 21 August 2026 28 August 2026
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Price distribution over 28 days • 2 price levels

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20 days · current 8 days 0 5 10 15 20 £170 £171 Days at Price

Price Analysis

Most common price: £170 (20 days, 71.4%)

Price range: £170 - £171

Price levels: 2 different prices over 28 days

Description
A comprehensive reference for the poultry industry―Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status―includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting―includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing―includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes―includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs―includes egg attributes, science, and technology Sanitation and Safety―includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more

Product Specifications
Brand
Wiley
Format
hardcover
ASIN
047018552X
Category
Books > Subjects > Science, Nature & Maths > Biological Sciences > Animal Sciences > Reference
Domain
Amazon UK
Release Date
05 March 2010
Listed Since
08 May 2007

Barcode

No barcode data available

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