Book (01 Jan 1988)
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A guide to the manufacturing of food products containing eggs or poultry meat from the handling of live birds through slaughter and processing to recipes and packaging. For the prepared, commercial food industry rather than for restaurants, farms, or homes. Includes sections on nutritional values, details of cutting poultry, safe storage of interim
| ISBN: | 9780895734396 |
| Publisher: | VCH |
| Imprint: | VCH |
| Pub date: | 01 Jan 1988 |
| DEWEY: | 664.93 |
| DEWEY edition: | 19 |
| Language: | English |
| Number of pages: | 211 |
| Weight: | 498g |
| Height: | 247mm |
| Width: | 171mm |
| Spine width: | 19mm |
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