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Improving the safety of fresh meat /
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.
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge :
CRC Press ; Woodhead,
2005.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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. |
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| Descripción Física: | 1 online resource (xxvii, 780 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 1845691024 9781845691028 1855739550 9781855739550 |