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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 |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
2009.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |a 9781847559821 |q (electronic bk.) | ||
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| 020 | |z 9781847559821 | ||
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| 020 | |z 9781905224661 | ||
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| 035 | |a (OCoLC)429671909 |z (OCoLC)642177542 |z (OCoLC)1391802615 | ||
| 050 | 4 | |a QR117 |b .M53 2009 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664.9 |2 22 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Microbiology handbook : |b meat products / |c editor, Rhea Fernandes. |
| 246 | 3 | 0 | |a Meat products |
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c 2009. | ||
| 300 | |a 1 online resource (xiv, 297 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction -- Types of Meat Products -- HACCP -- Legislation -- Contacts -- Appendix: Pathogen Profile. | |
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 506 | |a University staff and students only. Requires University Computer Account login off-campus. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Meat |x Microbiology. | |
| 650 | 0 | |a Meat |x Quality. | |
| 650 | 0 | |a Meat |x Preservation. | |
| 650 | 6 | |a Viande |x Microbiologie. | |
| 650 | 6 | |a Viande |x Qualité. | |
| 650 | 6 | |a Viande |x Conservation. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Meat |x Microbiology |2 fast | |
| 650 | 7 | |a Meat |x Preservation |2 fast | |
| 650 | 7 | |a Meat |x Quality |2 fast | |
| 700 | 1 | |a Fernandes, Rhea. | |
| 776 | 0 | 8 | |i Print version: |t Microbiology handbook. |d Cambridge : Royal Society of Chemistry, 2009 |z 9781905224661 |w (OCoLC)421814374 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpMHMPE002/toc |z Texto completo |
| 938 | |a EBSCOhost |b EBSC |n 519446 | ||
| 938 | |a YBP Library Services |b YANK |n 9971866 | ||
| 994 | |a 92 |b IZTAP | ||