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.
Clasificación: | Libro Electrónico |
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Otros Autores: | |
Formato: | Electrónico eBook |
Idioma: | Inglés |
Publicado: |
Cambridge :
Royal Society of Chemistry,
2009.
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Temas: | |
Acceso en línea: | Texto completo |
Sumario: | 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. |
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Descripción Física: | 1 online resource (xiv, 297 pages) : illustrations |
Bibliografía: | Includes bibliographical references and index. |
ISBN: | 9781847559821 1847559824 9781621981732 1621981738 |
Acceso: | University staff and students only. Requires University Computer Account login off-campus. |