http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xxvii, 780 pages) : illustrations.
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.
pt. 1. Identifying and controlling hazards on the farm and feedlot -- pt. 2. Identifying and controlling hazards during and after slaughter.
Includes bibliographical references and index.
Boca Raton : CRC Press ; Cambridge : Woodhead, 2005
Woodhead Publishing in food science and technology