Chapter 1. Processed Poultry Products: A Primer

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Isabel Guerrero-Legarreta Ph.D.2,
  2. Y. H. Hui1

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch1

Book Title

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

Additional Information

How to Cite

Guerrero-Legarreta, I. and Hui, Y. H. (2010) Processed Poultry Products: A Primer, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch1

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. 1

    Science Technology System, West Sacramento, California, USA

  2. 2

    Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • processed poultry products: a primer;
  • intake of omega-3 fatty acid - preventing atherosclerosis, coronary heart disease, hypertension, cancer, and diabetes;
  • reduction in sodium intake - preventing blood hypertension

Summary

This chapter contains sections titled:

  • Introduction

  • Trends in poultry product commercialization

  • Variety and prices

  • Cultural and religious acceptance

  • Products for special diets

  • References

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