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Processing chicken at slaughter
POŽÁRKOVÁ, Radka
Composition of poultry flesh and its purpose on human nutrition is described in this work. The quality and factors which affects quality are described further. HACCP system takes also important role. The end of this thesis is focused on poultry meat markets. The aim of this thesis was to study and describe chicken slaughtering process and processing of chicken carcass and determine the major share of the fleshy parts of broiler chicken carcass which means shares of breast muscles and tight muscles.

National Repository of Grey Literature : 40 records found   beginprevious31 - 40  jump to record:
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