Microbiology handbook : meat products

This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.

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Bibliographic Details
Other Authors: Fernandes, Rhea.
Format: eBook
Language: English
Published: Cambridge : Royal Society of Chemistry, 2009.
Subjects:
Meat > Microbiology.
Meat > Quality.
Meat > Preservation.
elektronické knihy
electronic books
ISBN: 9781847559821
1847559824
9781621981732
1621981738
9781905224661
1905224664
Physical Description: 1 online resource (xiv, 297 pages) : illustrations

Cover

Table of contents

Description
Summary: This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.
Bibliography: Includes bibliographical references and index.
ISBN: 9781847559821
1847559824
9781621981732
1621981738
9781905224661
1905224664
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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