Publisher's Synopsis
This handbook reports methods of animal by–product processing and highlights recent innovations in the field with respect to energy conservation, product upgrading, and waste reduction, utilization, and disposal. It provides information on quanti– ties of by–products available, their chemical and histological properties, on alternative processing techniques, associated equipment and energy requirements. By–products from the meat, poultry, and sea–food processing industries are covered. In their discussion of processing techniques, the authors in– clude equipment, energy, water, labor, and chemicals needed. Numerous tables, illustrations as well as comprehensive re– ference lists help the reader to get easy access to the infor– mation needed by people working in the field.
