John Marcy

Dr. John Marcy is an extension food scientist at the University of Arkansas's Center of Excellence for Poultry Science. Phone 479-575-2211. E-mail [email protected]
From the Author
Processing & Slaughter
Culinary training spurs product developers
Learning the techniques and terminology used by professional chefs helps food scientists translate gourmet cooking techniques to the processing plant.
Culinary training for product developers is as much about learning vocabulary as it is about learning the techniques, like how to strain a veloute sauce through a chinois.
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