Chargement en cours…
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.
| Cote: | Libro Electrónico |
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| Autres auteurs: | |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Boca Raton : Cambridge :
CRC Press ; Woodhead,
2005.
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| Collection: | Woodhead Publishing in food science and technology.
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| Sujets: | |
| Accès en ligne: | Texto completo |
Table des matières:
- pt. 1. Identifying and controlling hazards on the farm and feedlot
- pt. 2. Identifying and controlling hazards during and after slaughter.