Monika Pipová, Jozef Nagy, Peter Popelka, Hygiene and technology of food II (poultry, eggs, fish, game, honey). UVLF Košice, 2014, Učebné texty.
The textbook is preparedin accordance with current European and Slovak food legislative provisions. Thefive parts of this book are focused on the production and processing of poultryand poultry meat products; the composition, quality parameters and defects ofwhole eggs in shell, the assortment of egg products including mayonnaiseproducts; the production and processing of fish and fishery products; huntingand handling of wild game, the role of game meat, rabbit and ostrich meats inhuman nutrition; as well as on the importance and nutritional benefits ofhoney. The main objective of this textbook is to provide a generaloverview of the field concerned and to highlight the need for permanentprofessional supervision throughout the food industry in order to ensure foodsafety.
|Autor||Monika Pipová, Jozef Nagy, Peter Popelka|
|Vydavateľ||Univerzita veterinárskeho lekárstva a farmácie v Košiciach|
|Program||General veterinary medicine, post BSc study General veterinary medicine|
|Vydanie||1. vydanie, 2014|
|ISBN||978 - 80 - 8077 - 444 - 8|