Field Methods in Archaeology
Field Methods in Archaeology

Author: Thomas R Hester

Publisher: Routledge

Published: 2016-09-16

Total Pages: 881

ISBN-13: 1315428393

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Field Methods in Archaeology has been the leading source for instructors and students in archaeology courses and field schools for 60 years since it was first authored in 1949 by the legendary Robert Heizer. Left Coast has arranged to put the most recent Seventh Edition back into print after a brief hiatus, making this classic textbook again available to the next generation of archaeology students. This comprehensive guide provides an authoritative overview of the variety of methods used in field archaeology, from research design, to survey and excavation strategies, to conservation of artifacts and record-keeping. Authored by three leading archaeologists, with specialized contributions by several other experts, this volume deals with current issues such as cultural resource management, relations with indigenous peoples, and database management as well as standard methods of archaeological data collection and analysis.

Handbook of Poultry Science and Technology, Secondary Processing
Handbook of Poultry Science and Technology, Secondary Processing

Author: Isabel Guerrero-Legarreta

Publisher: John Wiley and Sons

Published: 2010-03-30

Total Pages: 632

ISBN-13: 0470504463

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A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms