Seçmeli Dersler

Meat, Poultry and Eggs Processing

www.foodelphi.com

Describe the production of meat from cattle, pigs and poultry Identify meat products from cattle, pigs and poultry List five factors affecting meat tenderness Describe the cooking of meat Discuss …

Daha Fazlası »

Meats

www.foodelphi.com

•Meat is the muscle of animals It is composed of muscle fibers, connective tissue and fatty tissue •Beef – 15-30 months of age •Veal 3 weeks to 3 months •Lamb …

Daha Fazlası »

Midyelerde Ağır Metal Birikimi

www.foodelphi.com

MİDYE NEDİR? Familyası : Midyegiller Yaşadığı yerler : Çoğu denizlerde azı tatlı sularda koloni halinde yaşarlar. Özellikleri : Vücudu kireçli maddeden yapılmış 2 eşit kabukla örtülüdür.Çoğu zemin hayvanıdır.Solungaç solunumu yaparlar.4 …

Daha Fazlası »

Piliç Üretimi

www.foodelphi.com

ENTEGRASYON AKIŞ ŞEMASI Damızlık Yumurta Çiftlikleri 1.1 Sözleşmeli 1.2 Şirket Malı DAMIZLIK DAMIZLIK YEMİ YUMURTA 1500-2000Gramlık etlik piliçler 2.0 kg yem=canlı ağırlıkta YEM FABRİKASI 5-6 haftada yetiştirmek mümkündür KULUÇKA HANE …

Daha Fazlası »

Poultry

www.foodelphi.com

BROILER Meat type chicken is known as broiler Consisted of young female chickens Slaughtered when 6 Weight range 1.13 High growth rate Have white feathers and yellowish skins …

Daha Fazlası »

Poultry Production

?id=FOLDER-ID#grid" style="width:100%; height:600px; border:0;">

The different classes of poultry are marketed on the bases of age. Age influences tenderness and fat content and so indicates the cooking methods that are appropriate. Signs of youth in …

Daha Fazlası »

Refrigeration and Freezing Technology

Foodelphi.com donmuş freezing dondurulmuş gıda

REFRIGERATION AND FREEZING TECHNOLOGY INTRODUCTION If animals were slaughtered and consumed almost immediately, there would be no need for any form of preservation. Indeed, consumption almost immediately after slaughter remains common in …

Daha Fazlası »