Improving the safety of fresh meat

It is widely recognised that food safety depends on effective intervention at all stages in the food chain, including the production of raw materials. This book provides an authoritative reference summarising the wealth of research on reducing microbial and other hazards in raw and fresh red meat.

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Bibliographic Details
Other Authors: Sofos, John Nikolaos.
Format: eBook
Language: English
Published: Boca Raton : Cambridge : CRC Press ; Woodhead, 2005.
Series: Woodhead Publishing in food science and technology.
Subjects:
Meat > Microbiology.
Meat industry and trade > Safety measures.
elektronické knihy
electronic books
ISBN: 1845691024
9781845691028
1855739550
9781855739550
1280361778
9781280361777
9780849334276
0849334276
Physical Description: 1 online resource (xxvii, 780 pages) : illustrations

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Table of contents

Description
Summary: It is widely recognised that food safety depends on effective intervention at all stages in the food chain, including the production of raw materials. This book provides an authoritative reference summarising the wealth of research on reducing microbial and other hazards in raw and fresh red meat.
Bibliography: Includes bibliographical references and index.
ISBN: 1845691024
9781845691028
1855739550
9781855739550
1280361778
9781280361777
9780849334276
0849334276
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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