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.

Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Fernandes, Rhea
Format: Électronique eBook
Langue:Inglés
Publié: Cambridge : Royal Society of Chemistry, 2009.
Sujets:
Meat > Microbiology.
Meat > Quality.
Meat > Preservation.
Viande > Microbiologie.
Viande > Qualité.
Viande > Conservation.
TECHNOLOGY & ENGINEERING > Food Science.
Meat > Microbiology
Meat > Preservation
Meat > Quality
Accès en ligne:Texto completo
Table des matières:
  • Introduction
  • Types of Meat Products
  • HACCP
  • Legislation
  • Contacts
  • Appendix: Pathogen Profile.

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