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.

Saved in:
Bibliographic Details
Other Authors Fernandes, Rhea
Format Electronic eBook
LanguageEnglish
Published Cambridge : Royal Society of Chemistry, 2009.
Subjects
Meat > Microbiology.
Meat > Quality.
Meat > Preservation.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781847559821
1847559824
9781621981732
1621981738
9781905224661
1905224664
Physical Description1 online resource (xiv, 297 pages) : illustrations

Cover

More Information
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
Physical Description:1 online resource (xiv, 297 pages) : illustrations

Similar Items