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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 |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge :
CRC Press ; Woodhead,
2005.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Improving the safety of fresh meat / |c edited by John N. Sofos. |
| 260 | |a Boca Raton : |b CRC Press ; |a Cambridge : |b Woodhead, |c 2005. | ||
| 300 | |a 1 online resource (xxvii, 780 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. 1. Identifying and controlling hazards on the farm and feedlot -- pt. 2. Identifying and controlling hazards during and after slaughter. | |
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Meat |x Microbiology. | |
| 650 | 0 | |a Meat industry and trade |x Safety measures. | |
| 650 | 6 | |a Viande |x Microbiologie. | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Industries |x Food Industry. |2 bisacsh | |
| 650 | 7 | |a Meat industry and trade |x Safety measures. |2 fast |0 (OCoLC)fst01013310 | |
| 650 | 7 | |a Meat |x Microbiology. |2 fast |0 (OCoLC)fst01013229 | |
| 700 | 1 | |a Sofos, John Nikolaos. | |
| 776 | 0 | 8 | |i Print version: |t Improving the safety of fresh meat. |d Boca Raton : CRC Press ; Cambridge : Woodhead, 2005 |z 1855739550 |z 0849334276 |w (OCoLC)59356293 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
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