CHAPTER 1 : INTRODUCTION TO MEAT, POULTRY AND FISH TECHNOLOGY
CHAPTER 2 : STRUCTURE AND COMPOSITION OF MEAT, POULTRY, AND FISH
CHAPTER 3 : MEAT PROCESSING AND PRESERVATION TECHNIQUES
CHAPTER 4 : POULTRY PROCESSING AND PRESERVATION
CHAPTER 5 : FISH PROCESSING AND PRESERVATION
CHAPTER 6 : MICROBIOLOGY AND SAFETY OF MEAT, POULTRY, AND FISH