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Handbook of Meat, Poultry and Seafood Quality
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Disability as Diversity
Administrators and faculty in medical, nursing and health science programs are witnessing a substantial increase in the number of students with disabilities entering their programs. Concurrently, the benefits of diversity in healthcare are becoming increasingly apparent and important. Provider-patient concordance is a known mechanism for reducing health care disparities. By developing a workforce that mirrors the patient population, we can appropriately inform disability care, reducing health care disparities while embracing the tenets of the Americans With Disabilities Act (ADA), namely equal opportunity, full participation, independent living, and economic self-sufficiency for qualified in...
Report of the Clerk of the House from ...
Covers receipts and expenditures of appropriations and other funds.
Current Law Index
None
Handbook of Poultry Science and Technology, Secondary Processing
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products 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 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products...
