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Microbiology handbook : meat products /

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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
Description
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.
Item Description:Electronic resource.
Physical Description:1 online resource (xiv, 297 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:1621981738
1847559824
9781621981732
9781847559821
DOI:10.1039/9781847559821