This book is an excellent resource for those interested in the engineering and technology of poultry meat processing and quality. Written by G Mead, this advanced level textbook is part of the Woodhead Publishing Series in Food Science, Technology and Nutrition. It was published in 2004 by Elsevier Science & Technology and weighs 760 g with 400 pages. The book is in English and is categorised under Adult Learning & University, Textbooks, Education & Reference, and Books, Comics & Magazines.