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

LEADER 02496cam a2200469 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
040 |a UKRSC  |b eng  |e pn  |c UKRSC  |d UKRSC  |d OCLCQ  |d KNOVL  |d MYG  |d CBT  |d OCLCO  |d ZCU  |d KNOVL  |d NOC  |d KNOVL  |d OCLCF  |d KNOVL  |d YDXCP  |d DEBSZ  |d OCLCQ  |d N$T  |d OCLCQ  |d D6H  |d OCLCQ  |d AGLDB  |d OCLCQ  |d VTS  |d CEF  |d RRP  |d WYU  |d STF  |d LEAUB  |d M8D  |d OCLCQ  |d K6U  |d OCLCQ  |d OCLCO  |d OCLCQ  |d UPM  |d OCLCQ  |d AUD  |d OCLCO  |d OCLCL  |d SXB 
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 

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