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.

Bibliographic Details

Other Authors:	Fernandes, Rhea
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, 2009.
Subjects:	Meat > Microbiology. Meat > Preservation. Meat > Quality. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book