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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| Other Authors | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Cambridge :
Royal Society of Chemistry,
2009.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781847559821 1847559824 9781621981732 1621981738 9781905224661 1905224664 |
| Physical Description | 1 online resource (xiv, 297 pages) : illustrations |
Cover
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | kn-ocn429671909 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 090807s2009 enka ob 001 0 eng d | ||
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| 020 | |a 9781847559821 |q (electronic bk.) | ||
| 020 | |a 1847559824 |q (electronic bk.) | ||
| 020 | |a 9781621981732 |q (electronic bk.) | ||
| 020 | |a 1621981738 |q (electronic bk.) | ||
| 020 | |z 9781847559821 | ||
| 020 | |z 1847559824 | ||
| 020 | |z 9781905224661 | ||
| 020 | |z 1905224664 | ||
| 024 | 7 | |a 10.1039/9781847559821 |2 doi | |
| 035 | |a (OCoLC)429671909 |z (OCoLC)642177542 |z (OCoLC)1391802615 |z (OCoLC)1410734934 | ||
| 245 | 0 | 0 | |a Microbiology handbook : |b meat products / |c editor, Rhea Fernandes. |
| 246 | 3 | 0 | |a Meat products |
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c 2009. | ||
| 300 | |a 1 online resource (xiv, 297 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction -- Types of Meat Products -- HACCP -- Legislation -- Contacts -- Appendix: Pathogen Profile. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a 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. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Meat |x Microbiology. | |
| 650 | 0 | |a Meat |x Quality. | |
| 650 | 0 | |a Meat |x Preservation. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Fernandes, Rhea. | |
| 776 | 0 | 8 | |i Print version: |t Microbiology handbook. |d Cambridge : Royal Society of Chemistry, 2009 |z 9781905224661 |w (OCoLC)421814374 |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpMHMPE002/microbiology-handbook-meat?kpromoter=marc |y Full text |