Processing of Poultry

Name: Processing of Poultry
Author: G. C. Mead

G. C. Mead

Springer-Verlag New York Inc.

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Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process.

Výběr knih vydavatele Springer-Verlag New York Inc.