МЯСНОЙ КЛУБ: всё о технологиях, инновациях, оборудовании, проблемах и решениях колбасного производства, мясопереработки и заменителях мяса.

This book is the product of some of the best poultry and food scientists in the world today.
Its concept was born from the need for a good instructional textbook in the poultry pro-cessing and product quality courses taught by many of the contributors. The text is an
instructional and not necessarily exhaustive review of the scientific literature in each of its
component areas. In addition to its teaching use, this book will also be a useful reference
for academic researchers, industry personnel, and extension specialists/agents seeking
further knowledge.
Most of the contributors are active participants in the S-292 USDA Multi-State Research
Project, and the collaborative relationships fostered by this project have made this book
possible. I thank the contributors for their time and meaningful input.
I am also deeply indebted to Mrs. Elizabeth Hirschler for her excellent technical and
creative assistance, without which this book would not have been possible.