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.
| Други автори: | Fernandes, Rhea. |
|---|---|
| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
Cambridge :
Royal Society of Chemistry,
2009.
|
| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=519446 |
| Подобни документи: |
Print version::
Microbiology handbook. |
| Резюме: |
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. |
|---|---|
| Физически характеристики: |
1 online resource (xiv, 297 pages) : illustrations |
| Библиография: |
Includes bibliographical references and index. |
| ISBN: |
9781847559821 1847559824 9781621981732 1621981738 |